Korean Beef Stir-Fry With Pickled Radish

Add your beef strips to a small bowl with your soy sauce and set aside to marinate

Top, tail and slice your radishes (as finely as you can)

Add the sliced radishes to a bowl with your rice vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt

Give everything a good mix up and set aside – these are your pickled radishes

Rinse your white long grain rice until the water runs clear, then add it to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Boil half a kettle

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Dissolve 1/2 [1] Knorr beef stock cube in 120ml [170ml] boiled water

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over the highest heat

Once your pan is very hot, add the beef strips and cook for 1 min exactly, to sear the outside, but prevent them from overcooking

Tip: You'll finish cooking these in the sauce later

Once done, transfer the beef strips to a plate to rest

Return the pan to a medium-high heat with a drizzle of vegetable oil (there should be some juices leftover from the beef strips), add the sliced shallot, garlic and ginger and cook for 1-2 min or until softened

Meanwhile, grate your apple[s] (skin on)

Once softened, add the grated apple then your mirin and cook for 2-3 min or until the apple starts to break down

Add the stock and cook for 2-3 min further or until the sauce has thickened a little

Stir through the rested beef strips and cook for 1 min further or until warmed through