Yukhoe- Korean steak tartare

  • Pear steak
  • Egg yolk
  • ¼ Asian pear finely chopped
  • ½ tsp sesame seeds
  • ½ tsp scallions chopped
  • 1 tbsp light soy sauce
  • ½ tsp sesame oil
  • ½ tbsp honey
  • 1 garlic clove minced
  • White pepper
  • Sesame seeds and chopped scallions for topping

Chop up pear steak into tiny pieces, mix all ingredients together, spoon mixture onto serving plate and top with sesame seeds and scallions. Serve as is or with warm rice.

Mongolian beef

  • 1 lb sirloin steak or flank steak, sliced
  • 1 tsp vegetable oil
  • 1 tsp light soy sauce
  • 1 tbsp cornstarch
  • ¼ cup cornstarch for dredging
  • 2 tbsp brown sugar
  • ¼ cup hot water
  • ¼ light soy sauce
  • ½ tsp ginger
  • 2 cloves garlic minced
  • 1 tbsp cornstarch (mixed with cold water
  • 2 scallions in inch long pieces

Combine sliced beef with oil, tsp of soy sauce and the tbsp of cornstarch. Mix and marinate for an hour. Dredge with the ¼ cup of cornstarch.

In a small bowl, mix sugar and water until dissolved. Add soy sauce.

Heat 1/3 cup of vegetable oil in wok, before it starts to smoke spread steak evenly and sear for 1 minute, flip and sear for 30 seconds. Remove to a sheet pan, beef should be seared with a crust.

Leave 1 tbsp of oil in wok, add ginger and after 15 seconds, garlic. After 10 seconds add the premixed sauce, simmer for 2 minutes and slowly stir in cornstarch and water slurry. Cook until sauce has thickened. Add beef and scallions and toss for 30 seconds. Sauce should cling to the beef. Serve with steamed rice.


  • 350gr spaghetti
  • 200g guanciale (or pancetta)
  • 4 eggs
  • 100gr pecorino romano cheese, grated
  • Ground black pepper

Boil the water for the pasta. Cut guanciale in small pieces and cook in skillet for 2 to 3 minutes, stirring occasionally. Level of cooking is per your taste, more you cook it the more crispy it will become. No need to use oil. Set aside. Prepare the pecorino ‘cream’- in a bowl mix whole eggs and cheese and add freshly ground black pepper. Set aside. Add salt to boiling water and cook pasta al dente. Using a spaghetti spoon, drain the pasta (keep the cooking liquid!) and place spaghetti in the skillet with guanciale over high heat. When sizzling, turn off heat to avoid overcooking and scrambling the eggs ! Quickly add cheese and egg mixture to the hot pasta and stir. Consistency should be creamy- if too runny, add pecorino, if too sticky and dense, add 1-2 tbsp cooking water. Serve pasta and top with pepper and pecorino.

Bon appetit!

Salade chèvre lardons (goat cheese and lardons)

  • 1 package lardons
  • 2 apples, cubed
  • 2 Lebanese cucumbers, cubed
  • 4 radishes, sliced
  • 1 head of lettuce
  • Goat cheese, in pieces
  • ¼ cup pecans, chopped
  • Tartare sauce
    • 1 cup mayonnaise
    • ¼ cup shallot, diced
    • ¼ cup small pickles, chopped
    • ¼ cup capers, chopped
    • 2 tbsp wine vinegar
  • 1 tsp dill, chopped

Cook lardons in a frying pan, reserve. Make a salad with the vegetables and top with cooked lardons, goat cheese, pecans and tartare sauce.

Lime beef and soba noodle salad 

2 tbsp vegetable oil 

1 lb flank steak or beef strips

½ cup sweet chili sauce

1/2 cup lime juice

8 scallions, sliced

lime wedges to serve

150 gr dried soba noodles

2 Lebanese sliced cucumbers

Heat oil in wok or frying pan over high heat. Add beef in two batches and cook for 5 minutes. Set aside. Add chilli sauce, lime juice, scallions to the wok and cook for 4 minutes. Pour over beef.

Boil water for noodles, cook for 4 minutes, drain and rinse under cold water. Combine noodles with cucumber, top with beef mixture and serve with lime wedges. Enjoy!