Thursday, 22 September 2011
Kind of Korean...supposedly
It turned out to be worth it, as it was one of the best steaks cooked at home ever. But there were two to deal woth and only one had been eaten. Steak twice in a row? Now I love meat, but I knew I would't appreciate two steak dinners on the trot, so I went Eastern. Stir fry type dishes are ace because you don't need that much meat and you can use up that half onion, slightly limp greens and bit of broccoli sulking in the fridge. I bastardised a recipe that inspired dinner, called Sizzling Korean Steak or something like that, but really it was just a slightly fancy pants stir fry, nothing wrong with that, I might add.
Feeds 2: Slice up a really tasty piece of fillet steak (approx 300g) as thin as you can. In a bowl mix 2 tbsp of soy sauce, 1tbsp mirin, a tsp sugar, 1tsp sesame oil, 1tsp fish sauce, 2 chopped garlic cloves and as much chilli as you care for. Take whatever veg you have (I used broccoli, baby sweetcorn, onion and mange tout) fresh and perky or aged and slightly festering and slice into pleasing shapes. For anything like onion which takes a little bit of cooking, cook this first, in a wok with hot oil until just softening. You have to you use your initiative here, adding veg in order of how long it takes to cook, the beef will take 3 minutes so throw that in when you're nearly done mix well, and add some pre-cooked noodles, or just serve with rice. Sprinkle with toasted sesame seeds and sliced spring onions and chow down, safe in the knowledge that you rescued your wilting veg from a destiny of mould and the compost bin.