2 rib-eye steaks (400g),1 asian pear (nashi pear),a clove of garlic, peeled,a small chunk of fresh ginger (10g),1 tbsp of honey,1 tbsp of soy sauce ,1 tbsp of rice wine ,1 onion,1 green pepper,2 spring onions,a small handful of sesame seeds,½ tsp of chilli flakes,a glug of sesame oil,2 tbls cooking oil
put the beef in the freezer for 15 minutes, until it hardens slightly.
grate the pear, garlic and ginger into a bowl.
add the honey, soy sauce and rice wine to the bowl.
slice the beef very thinly against the grain and add to the marinade.
store in the fridge for at least 30 minutes, over night is ideal.
peel and slice the onion, deseed and dice the pepper and slice the spring onions.
heat the cooking oil in a very hot frying pan or wok and throw in the beef, saving the marinade.
fry until all the beef is starting to brown and caramelise.
add the sliced vegetables, the chilli flakes, the sesame seeds and the beef marinade then fry for a few minutes more until the veg begins to soften.
serve the beef with a bowl of the rice.
drizzle over a little sesame oil and you're done!
