Travels for Taste

Tales of travel and food with a touch of spice

Korean Beef stir-fry

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What is one to do when left with a gorgeous cut of meat? Well other than eat it as is, would have been delicious given the meat in question was a 300 gm rump of steak with a fabulous chimichurri sauce. But I had other plans for the leftover steak. ( Where did I order this gorgeous steak? It was at CAU in Blackheath where I was invited for an Argentinian Street Food Masterclass where I learnt how to make empanadas and sampled some amazing authentic Argentinian cuisine. CAU group of restaurants is raising funds for the charity Action Against Hunger with the launch of #CAUnival a month-long celebration of  ‘Friend’s Day’ or Dia do Amigo. Read all about it here )

The thought of a spicy Korean beef stir fry served with a comforting bowl of rice was very appealing. I wanted to ensure that I made the most of the succulent medium-rare cooked beef and gave the vegetables just the right amount of flavour without any flavour overpowering the already moreish chimichurri dressing.

Korean Beef Stir Fry

Korean Beef Stir Fry

Easy beef stir fry
Print Recipe
Course: Main Course
Ingredients Method

Ingredients
  

  • 250 grams Beef in this case I used leftovers from a medium-rare cooked steak with a chimichurri sauce
  • 2 tbsp Sesame Oil
  • 2 – 3 cloves Garlic
  • 1/2 Red Thai chilli
  • 250 grams Vegetables carrots sliced into ribbons, green beans, bok choy
  • Chopped fresh spring onion to garnish
  • 1 tsp Red Chilli Flakes
  • Salt to taste

Method
 

  1. Slice the beef thinly and set aside soaking in the chimichurri dressing
  2. Remove the skin from the garlic cloves
  3. Heat the sesame oil in a large wok and fry the garlic cloves in the hot oil until it just begins to brown. Sprinkle the dried red chilli flakes into the hot oil
  4. Then add the chopped red chilli and add in the carrots followed by the beans, allow them to cook ensuring the vegetables still have a bite in them. Stir in the soy sauce and season with a little salt
  5. Remove the vegetables and set aside in a bowl with a lid
  6. Then add the sliced beef into the wok and stir fry on heat for under a minute as the beef is already almost cooked
  7. Now reduce the heat to a minimum and add in the vegetables, add the bok choy and drizzle the chimichurri sauce over this. Mix everything well together
  8. Remove from the wok and serve with the steaming hot sticky rice. Garnish with chopped spring onion for a fresh, crunchy garnish

Argentinian Lomito Steak with Chimichurri
Argentinian Lomito Steak with Chimichurri
Garlic,red chilli and dried chilli flakes in sesame oi
Garlic, red chilli and dried chilli flakes in sesame oil
Mixing the vegetables and the stir fried beef
Mixing the vegetables and the stir-fried beef

Notes

  • The chimichurri contains paprika, garlic, parsley, tangy vinegar and oil. Packed with favour this Argentinian steak sauce pairs surprisingly well with the spicy Korean flavours of the stir fry.
  • If you are serving the Korean beef stir fry with steamed rice then leave it to cook before starting on the beef, so that it is ready soon after the beef is done.
  • Light soy sauce has less salt content that’s why I generally prefer it over dark soy sauce
Korean Beef Stir Fry
Korean Beef Stir Fry

Have you ‘herd’ of the #CAUnival?

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I find it find hard to resist a hands-on masterclass invite and it is the promise of making empanada’s and learning about Argentinian street food that lured me to CAU restaurant at Blackheath last week. A Buenos Aires inspired restaurant group CAU is located a short walking from the overground station facing the beautiful All Saints Church. The group is raising funds for the charity Action Against Hunger with the launch of #CAUnival a month-long celebration of ‘Friend’s Day’ or Dia do Amigo. A celebration of friendship this festival is celebrated in many South American countries. What better way to celebrate friendship that over a delicious feast which supports a good cause?!

Argentinian street food masterclass focusing on beef
Argentinian street food masterclass focusing on beef

As I walked up the hill to the restaurant, I walked past the pretty French Wine Bar – Le Bouchon, which I had visited for their opening a year ago, here is my review. One has the unmistakable feeling of being in a smaller village with huge green spaces and village shops while walking along the high street. It’s rare to get such a feeling but I get that each time I alight at Blackheath station and walk into the area – must be a great feeling to come back home to from work in the busy crowded city.

I found my way in and sat down with two very friendly young ladies – Cherry and Brucine. It was a very warm summer evening and the chilled glass of sprite loaded with ice and wedge of lime was just the thing I needed.

#CAUnival , Action Against Hunger
#CAUnival , Action Against Hunger

The big cut of beef on each of our tables seemed managed to do its job of whetting our appetite so while Dom the master griller took center stage for the master class, we were treated to various samples.

Master griller Dom explains the various cuts of beef
Master griller Dom explains the various cuts of beef

We then all got busy making empanadas with different types of stuffing, which we then took home to enjoy over tea. I baked my batch in the oven and enjoyed then with pipping hot cups of chai.

#CAUnival making empanada's and sampling various cuts of beef
#CAUnival making empanada’s and sampling various cuts of beef

After our master class we were treated to a fabulous meal, here’s a quick look at what we sampled – started off with a swordfish carpaccio (£6.50) which I highly recommend – it is a great way to start a meal. Thinly sliced swordfish topped with capers, crushed chilli flakes and dressed with parsley and lemon oil – pairs well with a chilled classic mojito.

Swordfish Carpaccio #CAUnival
Swordfish Carpaccio #CAUnival

Inspired by the master class and eager to try a classic Argentinian steak, I was recommended the Lomito – a fillet of rump which is considered the finest cut in Argentina, it combines the flavour of rump and the tenderness of fillet. I choose to have my steak with a delicious spicy sauce – chimichurri instead of the blue cheese that is offered with Lomito. Chimichurri is definitely the best partner for an Argentinian steak – nothing compares!

Lomito with chimichurri #CAUnival
Lomito with chimichurri #CAUnival

I was seated with a bunch of foodies and we ordered sides to share – here’s a look a what we shared – in keeping with the spirit of ‘Friend’s Day’. Loved the baked sweet potato (£ 2.95), Onion rings (£ 2.75) and the grilled corn with chipotle butter, chilli and herbs (£ 3.95)

Sides at #CAUnival
Sides at #CAUnival

Well don’t just sit there and ‘stew’ get cracking and book yourself a table at one of the 12 CAU branches, after all you wouldn’t want to miss out on this ‘rare’ CAUnival now would you?

To book your #CAUnival feasting experience check Eventbrite.  You can visit any of their 12 UK sites. For every meal ordered from the #CAUnival set menu, £1 from which will go to the charity Action Against Hunger.

*With thanks to CAU for an invite to a truly memorable evening. All opinions expressed are as always my own. No monetary compensation was provided for a positive review.

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