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.

Ingredients:

• 250 gm beef  (in this case I used leftovers from a medium-rare cooked steak with a chimichurri sauce)
• 2 tbsp sesame oil
• 2 tbsp Chimmichuri dressing
• 2-3 cloves of garlic
• 1/2 a red Thai chilli
• 250 gm of vegetables – carrots sliced into ribbons, green beans, bok choy
• 2 tbsp light soy sauce
• Chopped fresh spring onion to garnish
• 1 tsp red chilli flakes
• Salt to taste

Method:

• Slice the beef thinly and set aside soaking in the chimichurri dressing. 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.
• Remove the skin from the garlic cloves.
• 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.

• Then add the chopped red chilli and add the carrots followed 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. (Light soy sauce has less salt content that’s why I generally prefer it over dark soy sauce)
• Remove the vegetables and set aside in a bowl with a lid.
• Then add the sliced beef into the wok and stir fry on heat for under a minute as the beef is already almost cooked.
• 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.

• Remove from the wok and serve with the steaming hot sticky rice. Garnish with chopped spring onion for a fresh, crunchy garnish.