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*
Spectacular!
Once you have this sandwich you’ll never want another kind. It’s on regular rotation in my house. Chef’s kiss!