Prep Time
15m
Cooking Time
1h
Serves
2
Fuel
Charcoal
Ingredients
Marinade
Chilli Oil
Method
01.
Slice the steaks into thin strips not more than approx 4-5 mm or 1/8 inch thick.
02.
Combine marinade ingredients in a bowl and mix well.
03.
Fold steak strips into marinade, making sure all strips are fully coated in marinade and allow to fuse in the fridge for minimum 30 minutes, or up to 24 hours if desired.
04.
In a pot on the stove in the inside kitchen, bring 1 cup of olive oil up to 350F and turn the heat off, then add a small handful of your favourite chilis, chopped into chunks and allow to 'infuse' whilst the oil slowly cools. Once oil has fully cooled, strain and bottle the oil and store the insfused chili oil in the fridge until required.
05.
Prepare the kamado (mini grill) for direct cooking, set at approx 400F and sear off the marinated steak strips until they become slightly charred and approx 140F internal temperature (just pink in the middle is fine), remove from grill and place in a large bowl and apply a liberal drizzle of infused chili oil.
06.
Add a garnish of fine sliced chili, red onion, bean sprouts and cilantro. Can be served with rice or add chrunchy noodles and baby cos leaved for crunchy bulgogi beef lettuce cups.
