Friday, February 15, 2008

Korean Beef on Chinese Cabbage

For 4


1 tablespoon sesame seed
80 ml Soy Sauce
2 Spring Onions, finely chopped
1 tablespoon brown Sugar
1 tablespoon Sesame Oil
1 tablespoon minced fresh Ginger
1/4 teaspoon crushed Red Pepper or Red Chillies

Sirloin steak, trimmed, about 3/4 inch thick (150g per person for a light course)

1] Dry roast the sesame seeds until toasted and golden brown, about 3 minutes.
2] Let them cool then crush them.
3] At the crushed seeds to your marinading dish and mix in the other ingredients.
4] Add the Steak, cover and marinade for 1-8 hours in the fridge.
5] Remove the Steak from the marinade and cook under a preheated grill until just getting crispy.
6] Boil the marinade and simmer until it thickens.
7] Lay the Steak strips* on a bed of rice and the cabbage and dress with the reduced marinade.

*You can cut the Steak into strips before you marinade it, or before you grill it, or after you have grilled it.

Chinese Cabbage

500g Pak Choi
1 tablespoon Vegetable Oil
3 Spring Onions, chopped
1 tablespoon minced fresh Ginger
3 garlic cloves, minced
Chicken Stock
1/2 teaspoon salt
1/4 teaspoon Chillie Powder
2 tablespoons rice vinegar

1] Slice the Pak Choi length ways into thin strips.
2] Heat the Oil in a non stick pan and quickly fry the Spring Onions, Ginger and Garlic.
3] Add the Pak Choi, Stock, salt and Chillie Powder.
4] Cook until the Pak Choi is still a bit crunchy, a couple of minutes.
5] When ready to serve, stir in the Vinegar.

The amount of Stock used here is flexible. You can use a little to keep the dish dry, or use lots of stock which leaves you with a really tasty sauce to wet the rice with.

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