South KoreanSesame barbecued beef

The beef was very thinly sliced and gently marinated, then served raw on a platter with vegetables for each guest to cook on a shared grill at the table. Keeping the delicious, clean flavours, here is a modern take on the traditional dish with everything cooked in a pan instead.

Source: Lemongrass and Ginger

Ingredients

Instructions

1. Remove the partially frozen beef from the freezer and unwrap the cling film. Using a sharp knife, cut the beef against the grain into 3 mm/ ⅛in slices, or even thinner if possible.
2. Put the beef in a large bowl with the soy sauce, sugar, sesame oil, garlic, ginger and onion and mix well. Cover with cling film and leave to marinate in the fridge for about
   1 hour.
3. Meanwhile, heat a frying pan over a medium-high heat, then add the sesame seeds and dry-fry for a few minutes until the seeds begin to pop. Tip onto a plate and leave to one side.
4. Heat the sunflower oil in a ridged griddle pan or heavy-based frying pan over a high heat. When the oil begins to smoke, add the marinated beef and cook for a few seconds before turning the heat down to medium-high. Spread out the meat in the pan, laying it as flat as possible so it cooks evenly. Cook for
   10-15 minutes, turning occasionally, until the beef is browned and tender.
5. One minute before the end of cooking, add the spring onions. Sprinkle over the toasted sesame seeds and serve immediately with boiled rice.

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