KOREAN STYLE BEEF WITH PICKLED CUCUMBERS AND BASIL

Chef Bridget Davis

PHATT program Stage 2 Monday lunch
Serves 1

Why it’s delicious

If you have ever been to a Korean barbecue, then you know how incredible it is. The aroma that wafts from the sizzling meat is wonderfully intoxicating and deliciously flavoured and combined with the vinegary taste of pickle, it is a pleasure to behold. In this recipe i have created a Korean style barbecue sauce, aptly named “sticky sauce” that helps marinate the beef before it
gets a quick frizzle in a hot pan. Once you have made your pickles and sticky sauce, this is a 5 minute dish to make!

Helpful hints + tips

Sticky sauce: This sauce is a dieter’s dream! Made using tamari, apple cider vinegar and ginger it also makes use of 1 green apple, so you need to factor that in if you are calorie counting. I’ve given you a recipe to make enough to store in your fridge to use at will on fried meat and vegetables.

Beef: Use a lean beef for this recipe and for an added flavour dimension, marinate the beef slices in the sticky sauce overnight.

Pickled cucumbers: I use a combination of pickled and fresh cucumbers , to mix it up and increase the flavour. I’ve given you the recipe for my pickled cucumbers here, but it’s up to you whether you use fresh or pickled or like me, a combination of the two. I’ve given you a recipe to make a couple of jars of pickled cucumbers for storing and using at your discretion.

Ingredients

Sticky sauce
1 medium green apple, peeled and diced
240 ml (8.1 fl oz) tamari
120 ml (4 fl oz) apple cider vinegar
120 ml (4 fl oz) water
3 slices ginger
1 lime, zested and juiced

Pickled cucumbers
1 kg (2.2 lbs) lebanese or small cucumbers, cut into even rounds or large sticks
240 ml (8.1 fl oz) apple cider vinegar
240 ml ( 8.1 fl oz) white vinegar
480 ml (1 pint) water
2 tbsp himalayan salt
2 tsp coriander seeds
2 tsp mustard seeds
2 tsp fennel seeds
2 large garlic cloves, peeled and thinly sliced
4 small sprigs of fresh thyme

100 g lean beef, thinly sliced and slightly flattened.
1 ½ tbsp sticky sauce
150 g pickled cucumbers
150 g fresh cucumber, thinly sliced
Small handful basil leaves
Himalayan salt and pepper

For the sticky sauce , place the apple in a small pot and add enough water so that it comes halfway up the apple. Bring to the boil and cook for 10 minutes or until the apple is soft and the water has evaporated. Blend the apple in a small food processor until smooth and place into a medium sized pot.

Add the tamari, apple cider vinegar, water, ginger, lime zest and lime juice to the apple and whisk well to combine. Bring the sauce to the boil and then reduce down to a rapid simmer and cook for 10-15 minutes or until the sauce has reduced down by ½ and has become sticky and syrupy. Cool the sauce and store in a jar in the refrigerator for up to 2 months.

For the pickled cucumbers , Make the brine by gently heating the apple cider vinegar, white vinegar, water and salt in a medium sized pot until the salt is fully dissolved. Place the coriander, mustard and fennel seeds in a small frying and dry fry them on a medium heat for a couple of minutes until they are fragrant and lightly coloured. Into 2-4 clean jars (depending on size) pack the sliced cucumbers and evenly distribute the toasted seeds, sliced garlic and thyme sprigs. Pour over the warm brine and place the lids on the jars. Ideally leave the pickles for 48 hours for the flavour to develop, though I was more than happy to eat them after only a few minutes!

For the beef, cover the slices with the sticky sauce and if you have time, marinate overnight to allow the flavours time to develop. When ready to cook ,heat a small frying pan on a high heat and add the beef slices, cooking quickly and briefly for about 1 minute or until the beef is just cooked through and the smell coming from your little pan is intoxicating!

Remove the beef from the pan and plate up immediately with a mixture of the pickled and fresh cucumbers, some of basil and a good sprinkling of salt and pepper.

For more recipes please check Bridget Davis out on Facebook at https://www.facebook.com/inbridgetskitchen/Or take a look at my website for recipe inspiration! https://www.bridgetdavis.tv

This recipe is copyright to Chef Bridget Davis.

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