BBQ Korean Beef With Ribboned Salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Seared beef steak seasoned with sesame oil, sliced and served with fresh ribboned vegetables tossed with bean shoots and coriander.
1. Heat griddle pan or frypan over high heat. Coat beef in 1 tbsp sesame oil, salt and pepper. Cook for 4-6 minutes each side or until cooked to your liking. Set aside on a plate to rest.

2. Combine 3 tsp sugar, 3 tbsp sesame oil, 3 tbsp soy sauce and 2 tbsp vinegar in a bowl. Set aside.

3. Use a vegetable peeler to ribbon the cucumber and carrots. Slice radishes and spring onions. Chop coriander. Toss together with bean shoots and half the dressing.

4. Slice steak and spoon over remaining dressing. Sprinkle over fried shallots
Serve alongside dressed salad.
Beef Rump Steak 600g
Continental Cucumber 1
Radishes 1/2 bunch *
Spring Onions 1/3 bunch *
Coriander Bean Shoots 1 packet (250g)
Fried Shallots 1 packet (40g)

* Ingredient also used in another recipe

From your pantry:
oil (for cooking), salt, pepper, sesame oil, soy sauce (or tamari), sugar (of choice), red wine (or rice wine) vinegar