- For the marinade:
- 3 tbsp gochujang (Korean chilli paste)*
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tbsp sesame seeds, toasted
- 4 garlic cloves, crushed
- 1kg chuck steak or other stewing beef, cut into strips
- 1 x head of Chinese leaves, shredded
- 1 bunch spring onions, sliced
- 150g bean sprouts
- 200g cooked long grain or basmati rice
Mix together all the ingredients for the marinade. Add the beef strips and mix well. Cover and leave to marinate for at least 30 minutes or overnight.
In a large sauté pan or wok, fry off the beef and all the marinade until coloured. Add enough water to just cover then turn the heat down to a very low simmer and cook for 2 hours until meltingly tender. You can freeze it at this point.
When you are ready to serve, just bring the meat and its sauce up to the boil, add a little more water if it’s too thick, adjust the seasoning to taste. Add the vegetables and rice, heat through fully and serve.
*Gochujang gives an authentic Korean taste to soups and stews. You can find it in Oriental grocers or online from souschef.co.uk