Beef on
Sticks

yuzu | shiitake | ginger

 
 

#Story
Time

Things on Sticks!!

 

We’ve always loved food in the form of ‘things on sticks’, but it wasn’t until our trip to Thailand a few years ago that we truly appreciated it. Everything was on sticks and it was Fucking Glorious! Regardless of the fact that the majority of the time we had no clue as to what we were eating.

Our first stop in Thailand was Bangkok, we’d booked a gorgeous wee pad, smack-bang in the City Centre. Turned out it was about 35 miles out, in a tiny little Provence where nobody appeared to speak English. Although not planned, it was the best place we could start our travels. After a 20 hour flight, during which our poor little asses discovered that all drinks on board were free and unlimited, we hit the streets. Dishevelled and somewhere between hungover and pissed, we discovered our first love of Thailand. Those ‘things on sticks’ were something else, charred chunks of meat skewered onto a stick, served in a little plastic bag with a banging dip. Fan-fucking-tastic! We kept up that trend for a solid 3 weeks. Even now, far away in the Dreich Burgh, we’re still craving them! Here’s a little taste of our memories - Same same, but different.

Jade x

 
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Junk’s Jam:

Serves 2-6

Hey!

Prepare a wee bit ahead of time as you have to soak your bamboo skewers for at least 30 minutes. Your meat also needs to marinate for a good couple of hours for optimum flavour!

If you’re making this, check out some of our other ‘things on sticks’ recipes - always better to have more than less!

Equipment…

>Bamboo Skewers
>squeezy bottle
>Mandolin
(or peeler)

The Recipe

Stage #1
>the PREP

Skewers & Marinade

2 x 8oz Sirloin Steaks
4 Spring Onions
6 Bamboo Skewers
15g Grated Ginger
100g Sake
10g Sesame Oil
50g Light Soy Sauce
50g Mirin

Vegetable Oil
6 Bamboo Skewers

  • First thing’s first. Lets make the skewers!

  • To get the perfect cube of Beef, very gently freeze the Beef - 1 hour is plenty. Doing this will give you a far superior precise cut.

  • Cut your Steak cubes to approx 1.5cm.

  • Portion the white parts of the Spring Onion, reserving the green part for later. 

  • Alternate the Steak and Onion until you have 4 pieces of Steak on each skewer. 

  • Mix all of the other ingredients together to make your marinade and place the Skewers in for 2 hours.

 
 

Yuzu Kosho Hollandaise 

3 Free Range Egg Yolks
15g Yuzu Kosho
160g White Wine Vinegar
1 Banana Shallot
4 Black Peppercorns
250g Unsalted Butter

Table Salt
Lemon Juice

  • Dice the Banana Shallot.

  • Melt the Butter.

  • Place the White Wine Vinegar, Diced Shallot and Peppercorns into a pot and bring up to the boil, reduce to 50g and strain. 

  • Crack the Egg Yolks into a bowl and place over a pot of boiling water. Whisk until the Yolks have doubled in size, add the Vinegar Reduction and the Yuzu.

  • Take off the heat and slowly add the melted Butter in a continuous stream. The sauce should be thick and creamy but still sauce like.

  • Season with Salt and a squeeze of Lemon Juice. 

 
 

Mushrooms & Tomato

4 Shiitake Mushrooms
4 Baby Plum Tomatoes 

Chilli Oil
Table Salt
Cracked Black Pepper

  • Halve the Tomatoes and Shiitake Mushrooms.

  • Coat the Mushrooms and Tomatoes in Chilli Oil.

  • Season generously with Salt & Pepper.

 
 

Pickled Ginger

200g Ginger
1 Large Red Radish
120g Rice Wine Vinegar
100g White Sugar
1 Litre Water
4g Table Salt

  • Peel the Ginger. Using a mandolin very finally slice the Ginger into long strands.

  • Cut the Radish in the same way.

  • Mix the Ginger & Salt together and leave for half an hour. 

  • Meanwhile, make the pickle mix. Place the Vinegar, Sugar and Water into a pan and bring to the boil. 

  • Place the Ginger into a sealable jar or container and pour the pickle mixture over and let it sit. 

 
 

Garnish

1 Red Chilli
Gochugaru Flakes
White Sesame Seeds
Black Sesame Seeds

  • Deseed and finely chop the Red Chilli.

Stage #2
>Cook it baby!

 

  • Get your stove hot! Or your Chargrill/BBQ, whatever you’re cooking with. Get it Roasting! 

  • Sear the Steak on each side and cook for about two minutes constantly turning. Pour some of the Marinade into the pan and glaze the Beef. Once the Marinade is boiling take the Steak out and rest. 

  • Cook the Mushrooms and Tomato on a high heat to achieve lots of colour. 

Stage #3
>Assemble