This recipe is a twist on the Korean table barbecue available at most Korean restaurants.
Serves 6-8
Cooking time (based on a 2cm thick steak):
- Rare: 2½ minutes on each side
- Medium: 4 minutes on each side
- Well done: 6 minutes on each side
Ingredients:
- 675g lean sirloin or rump steaks
For the marinade:
- 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 tbsp light soy sauce
- 3 tbsp rice wine or dry sherry
- 1 tbsp toasted sesame seeds
- 2 tsp caster sugar
- 1 tbsp 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 tbsp light soy sauce
- 3 tbsp rice wine or dry sherry
- 1 tbsp sesame oil
- 2-4 tbsp 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
1. 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.
2. 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.
3. 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.
4. Arrange the steaks strips on a large serving platter, garnished with extra sesame seeds. Serve with the dipping sauce, lettuce and chillies.
5. Eat by wrapping a few strips of the steak in a lettuce leaf, garnish with the chilli and dip in the sauce before eating.
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