FOOD FOR FATHERS' DAY: BEEF KOREAN STYLE WITH SESAME ASIAN NOODLES, Wallet-friendly, Make-ahead

Heat with a hint of sweetness:  sensational outdoors or in, city or country...

Korean Style Beef Slices, spicy, sweet & tender

'This excellent beef with Sesame Noodles made a darned good meal!'  Taster 

 2/8/16

This recipe is an ideal dish for Fathers Day -- it's quick and easy, partly prepared ahead of time and when the weather is good, a show-stopper.  

It's a westernised version of a spicy-sweet Korean recipe, inspired by Bon Appetit magazine, made with ingredients found in most kitchen cupboards. 

The marinade works with every budget.  It can be used with pork loin or shoulder, sirloin, hanger steak, beef short ribs and all cuts of chicken.

67 went with beef short ribs, a cheaper cut (about £7/kilo, 2017) which usually needs long, slow cooking to tenderise.  Short ribs also release a great deal of fat when cooked.  Would the recipe overcome these challenges?    

Definitely yes. The meat is sliced very thin, marinaded overnight and cooked very fast.  The result was exceptional; meat with substance  -- in a good way -- and wonderful flavour.  The pear's natural sweetness enhanced the savouriness and heat of the marinade. 

The meat did, however, release quite a bit of fat when cooked; draining it in a colander allows most of the excess to drip away. 

Sesame Noodles with Korean Beef

It's perfect teamed with Spicy Sesame Noodle Salad and Asian Soft Fruit Salad , both prepared in advance.  

Cost: £4.00
Feeds: 2-3 but multiples easily

Ingred:
   8-12 oz/225-340 gm beef short ribs, bones & fat removed & cut into fillets (or  more tender cuts of steak) 
   
marinade:
    1 small pear, peeled & grated   
    1 garlic clove, minced or grated
    2 tbsp reduced-salt soy sauce
    1/2-1 tsp red pepper flakes
    1-3 shots tabasco sauce (opt)
    1/2-1 tbsp brown sugar
    1 tbsp toasted sesame oil

    1-2 tbsp ground nut or other light vegetable oil

Method:

1. Place beef fillets in freezer for an hour or two
2. Mix marinade ingredients thoroughly, cover & set aside
3. When meat is frozen enough to cut thinly, slice across the grain with a very sharp knife (*every kitchen should have a first aid kit with extra-large band-aids)
4. Add meat slices to marinade, mix thoroughly
5. Pour beef & marinade into a sealable plastic bag; smoosh the meat & marinade together until the meat is well coated
6. Leave at room temperature 30 mins or refrigerate overnight
7. When ready to cook, heat a large frying pan on med-high; when hot, add a tablespoon oil 
8. Add half the meat in one layer; leave a minute or 2 to get a good crust
9. Turn; leave a minute; stir another 2 mins until edges crisp up 
10. Drain, set aside and keep warm 
11. Cook the rest of the meat and drain; mound the meat on a platter lined with leaves
12. Sprinkle with finely chopped green onions, green part only.   

Comments:

'I only get to eat beef occasionally and loved this so much I was ready to barter for more.  The combo of heat and sweetness was sublime; the meat slices were both robust and tender.  Delightful!'  70+ taster

Tips:

• the meat is lovely warm but is also excellent at room temperature, on a picnic 
• the recipe doubles easily

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.