2.5kg salt & pepper fries
1kg ribeye steak, thinly sliced
100g pear, peeled and cored
75g onion, peeled and chopped
30g garlic, peeled and sliced
20g ginger, peeled and sliced
30ml light soy sauce
30ml sesame oil
10g Essential Cuisine Asian Aromatic Base
20g spring onion, chopped
1. Place the pear, onion, garlic, ginger, soy sauce, sesame oil, and Essential Cuisine Asian Aromatic Base in a blender, blitz until smooth. Add the steak & spring onion. Marinate for 30 minutes to 3 hours, but no longer.
2. Preheat a fryer to 180c.
3. Add the fries to the fryer and cook as per packet instructions.
4. While the fries are cooking, preheat a griddle pan over a high heat until smoking hot. Cook the steak and spring onions for around 2 minutes.
5. Place the fries equally between the serving dishes, top with the steak and spring onions, add the kimchi, sriracha mayo, spring onions & seeds.