- 700g centre-cut beef eye fillet
- 2 tablespoons brown sugar
- 60ml (1/4 cup) light soy sauce
- 1/2 cup green shallots, thinly sliced
- 2 garlic cloves, finely grated
- 2 tablespoons nashi pear, finely grated
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 2 tablespoons white sesame seeds
- 1/4 teaspoon ground black pepper
- 1 butter lettuce or red oak lettuce
- 1 bunch mint (see notes)
- 200g kimchi
Bean sprout salad
- 200g bean sprouts, trimmed
- 2 teaspoons sesame oil
- 1 teaspoon white sesame seeds
- 1 teaspoon light soy sauce
- 1 teaspoon sea salt
- Step 1Wrap the beef in plastic wrap. Place in the freezer for 30 minutes. Cut into 5mm-thick slices. Use your fingers to press and flatten each piece to about 2.5mm.
- Step 2Place the brown sugar, soy sauce, shallot, garlic, nashi pear, mirin, oil, sesame seeds and pepper in a large bowl and whisk to combine.
- Step 3Add the flattened beef slices to the marinade and toss to evenly coat. Set aside for 30 minutes, to marinate. Drain beef from excess marinade.
- Step 4For the salad, place bean sprouts in a heatproof bowl. Pour over boiling water. Set aside for 4 minutes to soften. Drain. Transfer to a large bowl. Add oil, sesame seeds, soy sauce and salt. Toss to combine.
- Step 5Preheat a barbecue flat plate or chargrill pan over high heat. Cook the beef, in batches if necessary, for about 30 seconds each side or until just cooked. Transfer to a serving platter.
- Step 6To serve, separate the lettuce leaves and wash. Place the beef, lettuce leaves, mint or perilla leaves, kimchi and bean sprout salad in the middle of the table for everyone to make their own beef lettuce wraps.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
You can use perilla leaves instead of mint. This herb has a slightly minty, anise flavour. Perilla, mint and kimchi are available from Asian supermarkets.
Putting the beef eye fillet in the freezer makes it firmer, which means it’s easier for you to slice thinly.
- Author: Marion Grasby
- Image credit: Jeremy Simons
- Publication: Taste Magazine