Spicy Korean beef with sesame vegetable salad
Dried chilli flakes
½ tsp, Red
Reduced salt soy sauce
Lean beef rump steak
400 g, (buy 500g) thickly sliced
200 g, Sliced
1 large, Cut into thin batons
1 cup(s), 1/4 small cabbage, shredded
2 cup(s), 160g, trimmed
1 tsp, Rice wine vinegar
1 tsp, Toasted
- 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.
- 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.
- 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.