My little boy’s school has a spring fair in a couple of months. I will be running an Asian food stall to raise money for the school. Last year we put on over a thousand pieces of finger food, along with noodles, fried rice & cold dishes (‘LiangBan’). The stall started at 10:30am and we sold out most food before 12pm. Many of my friends didn’t get to try our food.
So this year I am planning for more food.. an Asian style BBQ sounds like a good option. I have been experimenting different style of BBQ – Vietnamese grilled pork (nem nuong), northwestern Chinese lamb cumin, Korean chili chicken. Today I tried a grilled beef with soy, fish sauce, sesame oil, corn syrup and apricot jam. As you may have noticed from the pictures, I used coriander, which is uncommon for Korean food. But I love coriander so much and I can’t help it.
I served the beef on a crusty roll with lettuce and kim chi. I also served the beef on its own. Really yummy.
- 500g thinly sliced beef (trimmed chuck, or top side )
- 50g leek or onion, sliced
- 50g capsicum, sliced (optional)
- 1 tbsp Korean fish sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp corn syrup
- 1 tbsp sesame oil
- 2 tbsp apricot jam
- black pepper, to taste
- Marinate the meat with all ingredients (except for the capsicum); refrigerate overnight.
- Grill on a hot plate until cooked, add capsicum half way during cooking.