Spicy Korean beef with sesame vegetable salad
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This recipe is quick to make and prepare and is full of Korean spicy flavours and colourful veg.
Ingredients
Dried chilli flakes
½ tsp, Red
Reduced salt soy sauce
2 tbs
Sesame oil
2 tsp
Beef rump steak, raw
400 g, (buy 500g) thickly sliced
Green string beans
200 g, Sliced
Carrot(s)
1 large, Cut into thin batons
Red cabbage
1 cup(s), 1/4 small cabbage, shredded
Bean sprouts
2 cup(s), 160g, trimmed
Vinegar
1 tsp, Rice wine vinegar
Caster sugar
¼ tsp
Sesame seeds
1 tsp, Toasted
Instructions
1
Combine the chilli, 2 tablespoons of the soy sauce and half the sesame oil in a shallow glass or ceramic dish. Add the steak and stir to coat. Cover and set aside for 10 minutes to marinate.
2
Meanwhile, cook the beans and carrot in a saucepan of boiling water for 3 minutes, adding cabbage and bean sprouts in last 30 seconds of cooking. Refresh under cold running water and drain. Place remaining soy sauce, remaining oil, vinegar and sugar in a bowl. Stir in vegetables.
3
Lightly spray a chargrill or barbecue with oil and heat on high. Drain the beef of excess marinade and chargrill for 30 seconds each side or until cooked to your liking. Serve with the salad. Sprinkle with sesame seeds.
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