This is a tasty and exotic beef recipe that can be prepared the day before hand.
If you are not into spicy food, just skip the chili. However we highly recommend serving this with good quality kim chi if possible.
600g good quality, grass-fed and organic beef, rump or sirloin
2 tbsp toasted seaseme seeds, to serve
2 tbsp (gluten-free) soy sauce or tamari
2 tsp sesame oil
2 cloves crushed garlic
1 tbsp brown sugar, or sweeter of your choice
1 thumb size of fresh ginger, grated
1 tbsp Chinese rice (cooking) wine
1/2 tsp freshly ground black pepper
1/2 fresh kiwi fruit, pureed
dried chili flakes or fresh red chili (optional)
Soak wooden skewers in water for at least 30 minutes.
Combine all the marinade ingredients in a bowl.
Slice beef in long 2cm thick strips and skewer onto wooden sticks.
Marinate the beef is 3/4 of the marinade mixture for a minimum of 2-hours (longer if possible, over night is fine). Stir regularly.
Cook on a grill or bbq over medium-high heat for 5 minutes on each side or until cooked as desired. Use the remaining marinade to baste the beef while cooking.
We highly suggest serving this with good quality kim chi. Kim Chi is a spicy fermented cabbage condiment that’s traditional to Korean cuisine.
Add cooked grains (rice, quinoa, or millet work well) to a bowl, top with steamed Asian veggies (bok choy, bean sprouts, carrot, spring onion etc), then add your cooked beef and kim chi – and you have your very own homemade Korean Beef Bowl.
The marinate also works great with tofu or tempeh for a meat-free alternative.
We’d love to see your creations so if you post a picture of your delicious meal on social media don’t forget to tag us or use the hashtag #mnmclinic