Beef Bulgogi with asian-style coleslaw
1
Points®
Total time: 2 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A favourite of Korean barbecue restaurants, bulgogi is a grilled marinated meat dish that is easy to recreate at home.
Ingredients
Nashi pear
1 medium, chopped
Brown onion
1½ medium, cut into thick wedges
Garlic
2 clove(s), crushed
Reduced salt soy sauce
80 ml, (1/3 cup)
Sake or Japanese rice wine
10 ml
Beef fillet (tenderloin), raw
320 g, (Buy 4x100g schnitsels), halved
Coleslaw mix, without dressing
400 g
Olive oil
2 tsp
Sesame seeds
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
Place coleslaw mix in a large bowl. Add remaining soy sauce, vinegar and oil. Toss to coat.
3
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.
4
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.
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