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Photo of Spicy Korean beef with sesame vegetable salad by WW

Spicy Korean beef with sesame vegetable salad

Total Time
25 min
10 min
5 min
This recipe is quick to make and prepare and is full of Korean spicy flavours and colourful veg.


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


1 large, Cut into thin batons

Red cabbage

1 cup(s), 1/4 small cabbage, shredded

Bean sprouts

2 cup(s), 160g, trimmed


1 tsp, Rice wine vinegar

Caster sugar

¼ tsp

Sesame seeds

1 tsp, Toasted


  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.


SERVING SUGGESTION: 1/2 cup (85g) steamed brown rice.