Korean bar­be­cue beef

Australian Women’s Weekly NZ - - CONTENTS -


1 ripe kiwi fruit 600g beef eye fil­let, sliced 3mm-4mm thick (see Julie’s tips) 3 cloves gar­lic, crushed 2 ta­ble­spoons soy sauce 1 ta­ble­spoon sesame oil 2 ta­ble­spoons Chinese cook­ing wine (shaox­ing wine) 2 ta­ble­spoons brown sugar ½ tea­spoon freshly ground black pep­per 2 ta­ble­spoons peanut oil oak leaf let­tuce, jas­mine rice, long red chill­ies, mint leaves and lime wedges, to serve

1 Place kiwi fruit into the bowl of a mini food pro­ces­sor and blitz un­til it forms a paste. Toss the paste through the beef and al­low to stand for 10 min­utes. In a small bowl, com­bine the gar­lic, soy sauce, sesame oil, Chinese cook­ing wine, brown sugar, pep­per and peanut oil. Stir through the beef and mar­i­nate for 30 min­utes. 2 Heat a bar­be­cue or grill pan to a very high heat. When the grill is smok­ing, cook the beef in batches for 1 minute on the first side and 20-30 sec­onds on the sec­ond side. You should get good char marks. 3 Serve beef in a let­tuce leaf with the steamed jas­mine rice and the thinly sliced chill­ies, mint leaves and a squeeze of lime juice. Not suit­able to freeze or mi­crowave.

Korean bar­be­cue beef

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