Ribbon beef skewers with radish pickles and smashed cucumber

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.