VIVIENNE’s Daughter Can Cook Too
Recipe for one hungry person!
- 1 good quality scotch fillet steak
Marinade
- Korean BBQ marinading sauce (see photo)
- 1 glove garlic crushed
- 1 tsp ginger diced very finely
- 1 tblsp good quality soy sauce (I recommend the MegaChef brand)
- 2 tsp good quality fish sauce (I recommend the MegaChef brand).
Accompaniments
- Kim Chi – available at your Asian grocer or Asian food market. Cabbage Kim Chi is most suitable.
- Blanched julienne carrot (as much as you like)
- Blanched julienne zucchini (as much as you like)
- Blanched bean sprouts (as much as you like)
- White bean paste (see photo) (just a small ‘dollop’)
- 1 small bowl of steamed jasmine rice (cooked in water with plenty of salt)
Method:
Slice steak into thin strips then mix in with the Marinade ingredients for at least ½ hour. No need to marinate for longer than an hour.
Heat a heavy based pan. You can add a small amount of oil if you wish but if you know your pan can handle it, just leave it dry. Once the pan is almost smoking hot, add the marinated steak and cook until well done, aromatic and caramelised.
Take half of the blanched zucchini and half the blanched bean sprouts and place in a small bowl with some Japanese style mayonnaise and a good squeeze of lemon. Mix together. This goes well with the plain crunchy vegetables.
Place the cooked beef on a suitable plate and add the side dishes but keep your rice bowl separate so you can have each mouthful as the perfect bite- a little bit of everything. You might like to use a nice big spoon and then with chopsticks put a bit of everything on the spoon and then shove it in your gob! Yummy!
Thanks Holly ‘n’ Viv.
I’ve just made about four litres of Thai red curry, for tomorrow’s dinner.
I had never made a curry, in fact I was turned off them by my mother’s appalling interpretation of them, until I made Viv’s Famous Curried prawns. Now i’m open to anything, and striving to make the sauce, etc myself. We will see what it’s like tomorrow.
Vive Viv (and Holly).
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That makes me feel good.
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Thanks, Viv. I ran this one past my friend Hosung, and it prompted a beery planning session for a visit to “the best Korean restaurant in the city. I’m going to give Holly’s recipe a try too.
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Let us know how it goes.
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This is one I’ll give a go, vivienne. Love Korean food.
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It is Holly’s take on it. No Korean restaurants in our area. We can get bottled kim chi at the Global Grocery joint on the causeway (they have a wonderful range of stuff and are a great addition to our shopping choices). Holly recently had a go at a Korean chicken wing dish. This is how she winds down after work (and she works hard!).
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Sounds good to me
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Hi Hung, glad you popped in. I forget, is it you or Big M who is gluten free?
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It’s Hung !
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I thought I was but it has been proven otherwise thank Gordon.Gluten free is pretty awful. I am lactose intolerant and I can cope with that.Soft cheese is about the only thing I can’t eat.
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Hi Hung, how’s the ‘gong?
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It has really changed Big. I don’t like it much any more. Have been doing a lot of traveling at the moment and am not really sure what I will do.
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Yes, but why the Jasmin rice? I really prefer the Basmati variety in Asian cooking.
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Use whatever rice you like gerard. Korean’s don’t go for the basmati. You can use rump steak instead of scotch fillet if you prefer.
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Did I tell you we went to Bali? We had a very rice time!
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No, this is the first time you mentioned it. Recently I assume.
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I highly recommend this to all.
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