Korean Beef served with sweet-sour spicy pickles.
With Father’s Day around the bend, show dad how much you love him with this succulent, but healthy and meaty treat
Why is sugar added to this dish?
One tablespoon of sugar is plenty enough to balance the tartness of the vinegar in the pickles and adds a shiny glaze to the spicy beef. No sugar, no glaze!
The pickle Ingredients
This pickle is light and refreshing and full of flavour, it’s spicy, savory, tangy, and slightly sweet.
1 large English cucumber
1/2 red onion thinly sliced
spring onions thinly sliced
3 cloves garlic thinly sliced
2 tbsp soy sauce
1 tbsp rice vinegar or white malt vinegar
1/2 tsp crushed chilli flakes
1 tsp white sugar
1 tsp sesame oil
3 tsp toasted sesame seeds
salt to taste Ingredients
- Slice the cucumber thinly and place it into a glass bowl with the remaining ingredients.
- Toss together well.
- 1 large head of butter lettuce
The steak Ingredients
600g ribeye steak
Sea salt and freshly ground black pepper to taste
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 teaspoon dried chili flakes
- Remove the leaves from the lettuce, wash gently and spin dry.
- Bring the steak to room temperature.
- Place the remaining ingredients into a bowl and mix well together, add the steak and coat in the mixture.
- Heat a frying pan till nice and hot and sear the steak to the way you like it.
- Rest the steak before slicing thinly.
- Serve the steak in a lettuce leaf topped with the cucumber salad.