Gluten-free | Dairy-free | Sugar-free | Low carb | Easy recipe
If you have ever been to a Korean restaurant, and have had the experience of Korean BBQ, known as gogi-gui (고기구이), then you know how incredible it is. The aroma that wafts from the sizzling meat is wonderfully intoxicating and deliciously flavoured, and combined with the vinegary taste of pickle, it's a pleasure to behold.
In this recipe, I use my famous Sticky Sauce, which helps marinate the beef before it gets a quick frizzle in a hot pan. I also use my homemade Pickles recipe, which is sugar, dairy and gluten-free. So before you start preparing the beef, head over to my other recipes to complete this healthy dish. And once you have made your pickles and sticky sauce (which can be kept in the fridge for other recipes), this dish only takes 5 minutes to make!
Helpful hints + tips
Use a lean cut of beef and marinate the slices in the Sticky Sauce overnight for an added flavour dimension.
- 100 g lean beef, thinly sliced and slightly flattened.
- 1 1⁄2 tbsp Bridget’s Sticky Sauce
- 50g Pickled Cucumbers
- 150g fresh cucumber, thinly sliced
- A small handful of basil leaves
- Himalayan pink salt & pepper to taste
- Cover the slices of beef with the sticky sauce, and if you have time, marinate overnight to allow the flavours time to develop.
- When ready to cook, heat a small frying pan on high heat and add the beef slices, cooking quickly and briefly for about 1 minute or until the beef is just cooked through and the smell coming from your pan is intoxicating!
- Remove the beef from the pan and plate up immediately with a mixture of pickled and fresh cucumbers, some basil and a good sprinkling of salt and pepper.