DIY spicy Korean stir-fry
Spicy gochujang paste adds a flavour-cick to this beef stir-fry, which can be served with steamed rice to make a fill meal.
Fold through some chopped kimchi at the end to add another dimension.
STIR-FRIED KOREAN BEEF WITH CUCUMBER
|4 Lebanese cucumbers|
|1 tsp salt|
|1 tbsp vegetable oil|
|300g beef fillet, cut into 2cm cubes|
|1/4 tsp crushed garlic|
|sea salt and freshly ground pepper|
|1 tbsp spring onion, finely chopped|
|1 tsp sesame oil|
|1 tbsp gochujang|
|1/2 tsp soy sauce|
|1/2 tsp chilli flakes|
|1/4 tsp salt|
|1 long red chilli, deseeded and finely shredded, to serve|
|1 tsp roasted sesame seeds, to serve|
|steamed rice (optional)|
1. 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.
2. 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.
3. Add cucumber slices and stir-fry briefly. Add the spring onion, sesame oil, gochujang, soy sauce, chilli and salt.
4. To serve, spoon onto a large plate and sprinkle with shredded chilli and sesame seeds.
* Try the stir-fry with lamb or chicken; cucumbers can be replaced by snow peas or sugar snap peas, or cubes of fresh cabbage.
- Good Food