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KOREAN BEEF SKEWERS, A PUNCHY SALAD and SESAME SEEDS

Serves: 2 Prep Time: 20 Minutes Cooking Time: 15 Minutes plus resting

INGREDIENTS

300-400g Beef fillet tail
1 clove of garlic – grated
3 Tbls white wine vinegar
2 Tbls soy sauce
2 Tbls sesame oil
2 tsp brown sugar
2 tsp Gochujang paste
4 Tbls Rapeseed oil
1 gem lettuce
1 carrot
1/2 cucumber
4 spring onions – sliced
1 tsp mixed sesame seeds

METHOD

For the beef – In a bowl, whisk together the garlic, vinegar, soy sauce,
sesame oil, brown sugar, gochujang and rapeseed oil to form a thick
marinade. Set aside. Dice the beef fillet tails into 2cm pieces and place
in a clean bowl. Cover with half of the marinade and refrigerate for at
least 4 hours, but preferably overnight. Place the remaining marinade
in an air tight container in the fridge to be used for dressing the salad.
Once the meat has marinated, skewer it onto 4 skewers approximately
100g each. Leave the skewers out to reach room temperature. Preheat
your grill to 220c. When the grill is hot, place the skewers directly
under the heat and grill for 2-3 minutes on each side until the
marinade has coloured to a deep brown. The meat should be perfectly
pink. Remove the skewers and rest for 4 minutes.

For the salad – Wash and peel the carrot. Once the skin has been
removed, continue to shave the carrot into ribbons with the peeler
until you are left with the woody core and you can no longer peel
safely. Place in a large salad bowl with the spring onions. Discard the
core. Using the same peeler, shave large ribbons of cucumber into the
bowl, being careful to stop peeling once you hit the seeds in the
centre. Discard the seeds. Wash and roughly chop the lettuce, add this
to the bowl with the carrot, spring onions and cucumber. Add the
sesame seeds and the remaining beef marinade, which was set aside
earlier, and toss together just prior to serving.

To serve – Once rested, serve your skewers with a generous handful of
the salad, a sprinkle of toasted sesame seeds and a bowl of steamed rice or warm bao buns.

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