Korean grilled beef with noodle salad
1½ tbs, rice wine vinegar
lean beef rump steak
400 g, (buy 500g) fat trimmed, thinly sliced
100 g, (mung bean vermicelli)
1 medium, peeled, coarsely grated
1 medium, coarsely grated
1 medium, halved lengthways, thinly sliced
2 individual, finely sliced
1½ tsp, toasted
- Combine soy sauce, vinegar and sesame oil in a bowl. Place the steak in a shallow dish. Add half the soy sauce mixture and toss to coat. Set aside for 10 minutes to develop the flavour.
- Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until soft. Drain. Rinse under cold running water. Drain well.
- Place noodles, nashi pear, carrot, cucumber, three-quarters of the shallot and remaining soy mixture in a large bowl. Toss gently to combine. Divide among serving bowls.
- Heat the canola oil in a wok over high heat. Stir-fry the beef, in 2 batches, for 2-3 minutes or until browned. Top the noodle salad with beef and sprinkle with the sesame seeds and remaining shallot.