Ingredients

675g lean sirloin or rump steaks
1 x 2.5cm piece fresh root ginger, peeled and finely chopped
3 spring onions, finely chopped
2 garlic cloves, peeled and finely chopped
4 tablespoons light soy sauce
3 tablespoons rice wine or dry sherry
1 tablespoon toasted sesame seeds
2 teaspoons caster sugar
1 tablespoon hot chilli sauce
For the Dipping Sauce:
1 small Asian or dessert pear, peeled and roughly chopped or 2 canned pear halves in fruit juice, drained and roughly chopped
4 spring onions, finely chopped
4 tablespoons light soy sauce
3 tablespoons rice wine or dry sherry
1 tablespoon sesame oil
2-4 tablespoons hot chilli sauce
To serve:
2-3 little gem lettuce, rinsed, drained and dried
2 red chilli peppers, deseeded and thinly sliced lengthways
Extra toasted sesame seeds

Method

Place the marinade ingredients in a blender or food processor and blend together until smooth. Transfer to a non-metallic dish, add the steaks and coat on both sides. Cover and marinate in the refrigerator for 2 hours, or if time allows, overnight.
To prepare the dipping sauce; place all the ingredients in a blender or food processor and blend together until smooth. Spoon into a serving dish and refrigerate until required. The sauce can be prepared 24 hours in advance.
Remove any excess marinade from the steaks and cook on a prepared barbecue or under a preheated grill according to your preference. Transfer to a warm plate to rest for 1-2 minutes then slice on the diagonal.
Arrange the steaks strips on a large serving platter, garnished with extra sesame seeds. Serve with the dipping sauce, lettuce and chillies.
Eat by wrapping a few strips of the steak in a lettuce leaf, garnish with the chilli and dip in the sauce before eating.