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Korean-style Beef Pancakes with Spicy Dipping Sauce

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Serves 4

250g brown basmati rice
4 spring onions, finely sliced
300g beef fillet, cut into 5 or 6 slice
1 ½ tbsp soy sauce
75g wholemeal plain flour
2 medium eggs, beaten
1 red chilli, deseeded and finely chopped
4 tbsp Mr Hugh's rapeseed oil, for shallow frying
1 red pepper, deseeded and cut into strips

For the dipping sauce:
4 spring onions, roughly chopped
1 clove garlic, peeled
2 tbsp soy sauce
1 tbsp white wine vinegar
2 tbsp sweet chilli sauce
2 tsp toasted sesame oil
2 tsp sesame seeds

Lime wedges
Sliced red chilli
Chopped coriander

  1. Cook the rice in boiling water for 20-30 minutes until tender, drain well and mix in the 4 finely sliced spring onions.
  2. Meanwhile, place the beef slices 2 or 3 at a time between 2 sheets of clingfilm on a chopping board and beat them with a rolling pin to flatten them until they are about 0.5cm thick. Put the slices in a shallow dish, sprinkle with 1⁄2 tbsp soy sauce coating the meat. Set aside.
  3. Put the flour in a large bowl, whisk in the eggs, 1 tbsp soy sauce, about 2-3 tbsp water and the chopped chilli to make a batter.
  4. Heat the rapeseed oil in a wok or frying pan. Dip the marinated beef strips into the batter to coat them evenly, shaking off any excess batter. Fry them in batches for 1-2 minutes each side. Take out and drain them on kitchen paper on a plate. Put in an oven on low to keep them warm.
  5. Fry the pepper strips in the same pan for 1-2 minutes and add to the beef.
  6. To make the dipping sauce, place the 4 roughly chopped spring onions and whole garlic clove in a small food processor with 2 tbsp soy sauce, the white wine vinegar, sweet chilli sauce and sesame oil. Blitz until combined but not smooth. Pour into a bowl and sprinkle the sesame seeds on top.
  7. Cut the cooked beef rounds into finger width pieces and serve on top of the pepper strips.
  8. Garnish with lime wedges, sliced red chilli and chopped coriander.
  9. Serve with the rice and dipping sauce.

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