Korean beef bulgogi skewers

Korean beef bulgogi skewers

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Prep: 15 mins Cook: 10 mins plus marinating

Easy

Makes 25 skewers
Sweet pineapple is combined with salty soy sauce in a delicious marinade for these sirloin steak canapés - great for a party buffet

Nutrition and extra info

Nutrition: per skewer

  • kcal41
  • fat1g
  • saturates0g
  • carbs4g
  • sugars3g
  • fibre0g
  • protein3g
  • salt0.4g
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Ingredients

  • 300g sirloin steak, fat removed
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp golden caster sugar
  • 2 tbsp mirin
  • thumb-sized piece ginger, peeled and sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves
  • 50g chopped fresh pineapple
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 tsp chilli flakes or Korean chilli powder
  • 1 tbsp sesame oil, plus extra for frying
  • lettuce leaves, to serve
    Lettuce

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • toasted sesame seeds, to serve
  • spring onions, thinly sliced, to serve
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the dipping sauce

  • 2 tbsp sriracha or other chilli sauce
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Put the steak in the freezer for 30 mins – it will firm up and be much easier to slice thinly. Meanwhile, make a marinade. Put the soy, sugar, mirin, ginger, garlic, pineapple, chilli flakes and oil in a food processor. Blitz until smooth, then pour into a bowl.

  2. When the meat is semi-frozen, thinly slice into 25 pieces and add to the marinade. Chill until ready to use, but don’t leave for longer than 2 hrs or the pineapple juice will break down the meat too much.

  3. Meanwhile, soak small wooden skewers in water for 10 mins. When ready to serve, thread a piece of meat onto each skewer. Heat a griddle pan, or frying pan, and brown skewers for 1-2 mins each side or until grill marks appear. Add a little more oil to the pan if needed.

  4. Mix together the dipping sauce ingredients in a small bowl. Serve the skewers with lettuce, sesame seeds, spring onions and dipping sauce.

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