Beef Bulgogi with asian-style coleslaw
1 medium, chopped
1½ medium, cut into thick wedges
2 clove(s), crushed
reduced salt soy sauce
80 ml, (1/3 cup)
sake or Japanese rice wine
lean beef fillet
320 g, (Buy 4x100g schnitsels), halved
coleslaw, without dressing
1 x 3 second spray(s)
- Using a small food processor, process pear and one-third of the onion until smooth. Pour into a shallow glass or ceramic dish. Add garlic, ¼ cup (60ml) soy sauce and half the vinegar. Season with freshly ground black pepper and stir until combined. Add beef and turn to coat. Cover and refrigerate for 1–2 hours.
- Place coleslaw mix in a large bowl. Add remaining soy sauce, vinegar and oil. Toss to coat.
- Preheat a chargrill or barbecue over medium-high heat. Lightly spray remaining onion with oil. Cook, turning, for 5 minutes or until softened and lightly charred. Transfer to plate. Cover to keep warm.
- Remove beef from marinade and pat dry with paper towel. Cook beef for 1 minute each side or until golden (see note). Top salad with beef and onion. Serve sprinkled with sesame seeds.