BULGOGI BEEF

Sunday Times - - Food & Drink -

SERVES 4

PREP: 10 MIN­UTES + MAR­I­NAT­ING COOK­ING: 4 MIN­UTES

500g fil­let, trimmed and finely sliced along the grain 10ml (2 tsp) soy sauce

10ml (2 tsp) honey

5ml (1 tsp) ap­ple juice

2.5ml (½ tsp) finely chopped gar­lic

2.5ml (½ tsp) grated gin­ger

2.5ml (½ tsp) ground black pep­per

5ml (1 tsp) se­same seeds

30ml (2 tbsp) finely sliced spring onion

Com­bine all in­gre­di­ents in a large bowl. Re­frig­er­ate overnight. Cook beef on a very hot tep­pa­nyaki grill or bar­be­cue for 30 sec­onds on each side, or un­til just cooked. Sprin­kle with se­same seeds and shal­lots.

CALA­MARI STIR FRY

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