450g lean beef steak, visible fat removed, very thinly sliced
¼ medium pear, finely grated
1 garlic clove, grated
2 tsp grated fresh root ginger
2 tbsp each of light and dark soy sauce
1 level tsp caster sugar
1 level tsp toasted sesame oil
4 large carrots, finely shredded
3 tbsp Japanese rice vinegar
200g dried brown basmati and wild rice mix
100g dried jasmine rice
Bunch of spring onions, thinly sliced
4 baby gem lettuces
1 Place the beef in a non-metallic dish. Mix the pear, garlic, ginger, soy sauces, sugar and oil with ½ tsp black pepper. Pour over the beef, mix well and leave to marinate for 30 minutes at room temperature.
2 Meanwhile, mix the carrots with the vinegar and a pinch of salt. Set aside, stirring every now and then.
3 Put the brown and wild rice mix in a large saucepan of water. Bring to the boil, then cook for 10 minutes before adding the jasmine rice. Boil for a further 15-20 minutes until tender.
4 When the rice has about 10 minutes left to cook, place a large, non-stick frying pan over a high heat. Spread a third of the beef over the base, leave for 30 seconds, then start to toss with tongs and stir-fry for another minute. Lift onto a warm serving platter and repeat twice more to cook the rest of the meat.
5 Toss through the spring onions and serve a quarter per person with the rice, pickled carrots and lettuce.