Korean beef stir-fry with kimchi
A recipe from the Good Food collection. Marinate the beef at least two hours prior to cooking.
Ingredients
2 garlic cloves, crushed
2 teaspoons grated ginger
3 spring onions (scallions), finely chopped
80ml (⅓ cup) Japanese soy sauce
2 teaspoons sugar
1½ tablespoons sesame seeds, toasted and ground
sesame oil, to drizzle
600g lean beef fillet, thinly sliced
1–2 tablespoons vegetable or peanut oil
kimchi, to serve (see below)
Method
1. To make the marinade, mix the garlic, ginger, spring onion, soy sauce, sugar, 1 tablespoon of the ground sesame seeds and a drizzle of sesame oil in a non-metallic bowl.
2. Add the beef, season with black pepper, cover with plastic wrap and marinate in the fridge for 2 hours or overnight, if time permits.
3. Heat a wok over high heat, add the vegetable oil and swirl to coat. Remove the beef from the marinade with tongs and stir-fry in three batches for 2–3 minutes, or until well seared. Sprinkle with the remaining ground sesame seeds and drizzle with a little extra sesame oil.
To serve: This is traditionally served with boiled rice and kimchi. Kimchi (fermented cabbage nad vegetables) is available in most Asian grocers.
Make your own kimchi with this Karen Martini recipe
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