The student Mr. Lokesh Reddy of FPP is an exceptionally talented young chef, demonstrating a remarkable blend of creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavors has earned him the prestigious title of Chef of the Day at IIHMCA.
Ingredients
Steak:
- 750 gms Flank or skirt steak sliced
Marinade:
- 80 ml Light soy sauce
- 8 gms Gochujang (Korean red bean paste)
- 12 ml Mirin wine
- 15 gms Ginger minced
- 5 gms Garlic powder
- 12 gms Sesame oil
- 10 ml Cooking oil
- 20 gms Light brown sugar
To Serve:
- 3nos Burger buns
- 10 ml Butter
- 5 gms Toasted sesame seeds
- 2 bunches Lettuce leaves
- 20 gms Sliced cucumber and tomato
Instructions
- Mix the marinade together in a large bowl until combined.
- Add the sliced steak and stir together to thoroughly coat the steak in the marinade. Cover the bowl and place in the fridge to marinate for 2 hours.
- After two hours, warm up a bowl or dish in the oven.
- Heat a wok over a very high heat.
- Working in 2 batches, add the steak to the hot wok and spread it out as much as you can, so as much of the beef as possible is directly touching the wok.
- Fry for about 2 minutes, without moving it around, then toss with a spatula and fry for another 2-3 minutes, until the steak is browned and lightly caramelized.
- Place in the warm bowl and repeat with the remaining steak.
- Once all of the steak is cooked, sprinkle with sesame seeds and spread on a baking tray.
- Bake the steak further for 8 mins till it is cooked and tender to touch.
- Slice the burger bun in half. Toast the buns over pan by applying butter.
- Arrange the burger bun and place the sliced cucumber, tomatoes and the steaks.
- Serve with barbeque sauce.