KOREAN BEEF BULGOGI SKEWERS

Korean beef bulgogi skewers image

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

Provided by Jennifer Joyce

Time 25m

Yield Makes 25 skewers

Number Of Ingredients 15

Ingredients

300g sirloin steak , fat removed
2 tbsp soy sauce
2 tbsp golden caster sugar
2 tbsp mirin
thumb-sized piece ginger , peeled and sliced
2 garlic cloves
50g chopped fresh pineapple
1 tsp chilli flakes or Korean chilli powder
1 tbsp sesame oil , plus extra for frying
lettuce leaves, to serve
toasted sesame seeds , to serve
spring onions , thinly sliced, to serve
2 tbsp sriracha or other chilli sauce
2 tbsp kecap manis (Indonesian sweet soy sauce)
juice 1 lime

Steps:

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

Nutrition Facts : Calories 41 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium