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300g (10 oz) scotch fillet (rib eye) steak, thinly sliced
4 crusty bread rolls, split in half
softened butter
1 tbsp vegetable oil
lettuce leaves
Beef marinade:
2 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
¼ nashi pear, grated
2 garlic cloves, finely grated
¼ cup finely sliced spring onion (scallions)
Quick pickle:
1 small Lebanese cucumber, cut into thin rounds
1 carrot, finely julienned
1 tbsp vinegar
2 tsp sugar
Spicy mayonnaise:
1/3 cup mayonnaise
1 tbsp gochujang chilli paste*
Preheat oven grill to high.
In a large bowl, combine marinade ingredients. Add steak slices and mix until well combined. Set aside to marinate for 10-20 minutes.
To make quick pickle, toss ingredients together and set aside.
Prepare bread rolls, by spreading cut sides generously with butter and placing them under the grill (cut side up) for 1-2 minutes or until golden brown.
To cook the beef, heat the vegetable oil in a wok or frying pan over high heat. Add the beef and cook for 2-3 minutes or until just cooked through.
To assemble, spread the cut side of each bun generously with spicy mayonnaise. Top with a few lettuce leaves, then a handful of quick pickle mixture. Top with warm beef, spooning over any pan juices. Add the top half of the bun and serve.
– Gochujang is a Korean fermented chilli paste. Find it in the Asian aisle or from an Asian grocer. Alternatively, use any Asian-style hot sauce such as sriracha.
Mortar and Pestle
MAKO Black Steel 
Just as Delicious
Spectacular!
Once you have this sandwich you’ll never want another kind. It’s on regular rotation in my house. Chef’s kiss!