Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 800g beef sizzle steaks, halved crossways

  3. 60ml (1/4 cup) tamari (wheat-free soy sauce)

  4. 60g (1/4 cup) white sugar

  5. 2 tbs rice wine vinegar

  6. 3 garlic cloves, finely chopped

  7. Pinch of white pepper

  8. 1 nashi, peeled, cored, coarsely chopped

  9. 1 small red onion, coarsely chopped

  10. 1 tbs sesame oil

  11. 1 butter lettuce, leaves separated

  12. 2 shallots, trimmed, thinly sliced

  13. Finely chopped red capsicum, to serve

Instructions Jump to Ingredients ↑

  1. Place the beef in a large sealable plastic bag. Add the tamari, sugar, vinegar, garlic and pepper. Rub to coat. Place in the fridge for 4 hours to marinate.

  2. Blend the nashi and onion in a blender until smooth. Add the onion mixture and sesame oil to the beef mixture. Place in the fridge for a further 30 minutes to marinate.

  3. Preheat a barbecue flat plate on high. Cook the beef for 2 minutes or until golden. Turn and cook for 1 minute. Place the beef in lettuce leaves and top with the shallot and capsicum.


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