Beef Bulgogi, Pear salad

MASTERCLASS INGREDIENT BOX RECIPE | COOK: 15MINS
PACKAGED INGREDIENTS:
1. Marinated beef
2. Ginger dressing
3. Rice
4. Puffed buckwheat
FRESH INGREDIENTS:
1. Cos lettuce
2. Cabbage
3. Pear
4. Daikon
METHOD:
1. Remove the beef from the bag, reserving the leftover marinade, then slice it as thinly as you can. Place it in a bowl with the leftover marinade to enhance its flavour.
2. Wash your rice three times. Bring a pot of water to the boil, then add rice and cook it for 8 minutes. Strain it and leave it to cool down in a colander.
3. Julienne* the cabbage, pear and daikon. Season them with the supplied ginger dressing.
4. Wash the cos lettuce, and cut into distinct cups. Allowing around 4 per guest.
5. Preheat a non-stick pan on a medium heat, and in separate intervals, sear off the beef and get some nice colour onto it. Place it into a heat proof bowl, and continue on with the remaining beef. Work in batches to ensure you do not boil the meat.
6. Place the boiled rice on a plate. Then, in individual lettuce cups, add in the salad and the beef.
Garnish with a sprinkle of puffed buckwheat.