Korean loaded fries with bulgogi beefstrips

• Cut the cucumber in half lengthways, then slice it into thin crescents.
• In a bowl, combine the white wine vinegar and sugar. 
• Add the cucumber to the bowl and season to taste with salt.
• Mix everything together and set aside, stirring occasionally.

• In a small bowl, combine the mayonnaise and water for the sauce, then mix in sambal to taste.
• Chop the coriander.
• Roughly chop the peanuts. 

• Cut the bell pepper into strips.
• Slice the onion into half rings.
• Prepare the stock.

Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the bell pepper and onion for 4 - 6 minutes.
• Add the steak strips to the pan and fry over high heat for 2 minutes.
• Deglaze with the stock, then add the ketjap and honey. Fry for 1 more minute.
• Turn off the heat and stir in the bulgogi sauce. Season to taste with salt and pepper.