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Korean-style barbecued steak with cabbage salad
Korean-style barbecued steak with cabbage salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a quick and flavorful Asian-inspired dinner for a midweek delight.
Ingredients:
  • 10.00 gm caster sugar
  • 2 tsp finely grated fresh ginger
  • 1 1/2 tsp sesame oil
  • 42.00 gm soy sauce
  • 3 shallots, ends trimmed, finely chopped
  • 4 (about 150g each) beef rump steaks
  • 24.00 gm sesame seeds
  • 20.00 gm caster sugar, extra
  • 48.80 gm fish sauce
  • 42.00 gm fresh lime juice
  • 40g (3 cups) shredded wombok (Chinese cabbage)
  • 250.00 ml snow pea sprouts, ends trimmed
  • 125.00 ml fresh coriander sprigs
Instructions:
  • In a glass or ceramic bowl, mix together the sugar, garlic, ginger, oil, soy sauce, and shallot. Add the beef and evenly coat it with the mixture.
  • 1. Toast sesame seeds in a small frying pan over medium heat, stirring constantly, for about 2 minutes until golden brown.
  • Preheat a chargrill to medium-high heat. Grill the beef for 3 minutes on each side for a perfect medium-rare, or adjust time to your preferred doneness. Place the cooked beef on a plate and tent it with foil. Let it rest for 5 minutes before serving.
  • In a large bowl, whisk together the additional sugar, fish sauce, and lime juice. Stir in the wombok, snow pea sprouts, and coriander, and mix well.
  • Cut the beef into thick slices. Divide the wombok mixture onto serving plates. Top with the beef and sprinkle with sesame seeds before serving.

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