Ribbon beef skewers with radish pickles and smashed cucumber
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- soy sauce
- sesame oil
- rice vinegar
- 1 clove garlic , crushed
- chilli flakes
- 200g thin cut surloin, trimmed of all fat
- 1 small cucumber, seeded and chopped
- 50g radishes, trimmed
- cooked rice noodles, to serve
- toasted sesame seeds, to serve
- coriander leaves, to serve
Method
- STEP 1
Mix 1 tsp each of soy, sesame oil and rice vinegar, add half the garlic and a pinch of chilli flakes. Cut the steak into 3cm-long strips, against the grain of the meat. Add to a dish in a single layer, then pour over the marinade and leave for at least 30 minutes.
- STEP 2
Bash the cucumber pieces with the side of a cleaver or large knife, to break the skins and flatten them a little. Sit them in a sieve over a bowl or sink and sprinkle over ½ tsp salt. Leave to drain for 20 minutes.
- STEP 3
Cut the radishes into small matchsticks or slices and pour over 2 tbsp rice vinegar and a pinch of salt
- STEP 4
Rinse the cucumber well in cold water and pat dry with kitchen paper. Toss in a bowl with ½ tsp sesame oil, the remaining garlic, ½ tsp soy sauce and another pinch of chilli flakes.
- STEP 5
Remove the steak from the marinade and thread onto skewers in a concertina. Heat a grill pan to hot and sear the steak for 2 minutes on each side until lightly charred.
- STEP 6
Serve the skewers with some rice noodles, smashed cucumber and pickled radish. Scatter with sesame seeds and coriander.
