300g (10 oz) scotch fillet (rib eye) steak, thinly sliced
4 crusty bread rolls, split in half
1 tbsp vegetable oil
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)
1 small Lebanese cucumber, cut into thin rounds
1 carrot, finely julienned
1 tbsp vinegar
2 tsp sugar
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.