Stir-fried Korean beef with cucumber
Spicy gochujang paste adds a flavour-kick to this beef stir-fry, which can be served with steamed rice to make a full meal. Fold through some chopped kimchi at the end to add another dimension.
Ingredients
4 Lebanese cucumbers
1 tsp salt
1 tbsp vegetable oil
300g beef fillet, cut into 2cm cubes
¼ tsp crushed garlic
sea salt and freshly ground pepper
1 tbsp spring onion, finely chopped
1 tsp sesame oil
1 tbsp gochujang
½ tsp soy sauce
½ tsp chilli flakes
¼ tsp salt
1 long red chilli, deseeded and finely shredded, to serve
1 tsp roasted sesame seeds, to serve
steamed rice (optional)
kimchi (optional)
Method
Top and tail the cucumbers, and peel a strip of skin lengthways with a vegetable peeler. Turn the cucumber, leave a similar width of skin, then remove another strip. Peel alternatively like this until you have a striped cucumber. Cut into 1cm slices, place in a bowl and sprinkle with salt. Let stand for 5-10 minutes. When the cucumber has given off a little water, rinse quickly and dry.
Over a high heat, heat vegetable oil and quickly stir-fry the beef, along with the crushed garlic, salt and pepper, for about 2 minutes. The beef should have a crust on the outside and the middle should be medium-rare.
Add cucumber slices and stir-fry briefly. Add the spring onion, sesame oil, gochujang, soy sauce, chilli and salt.
To serve, spoon onto a large plate and sprinkle with shredded chilli and sesame seeds.
Tip: Try the stir-fry with lamb or chicken; cucumbers can be replaced by snow peas or sugar snap peas, or cubes of fresh cabbage.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
