OPEN BULGOGI SANDWICH

1. Combine crushed garlic, soy sauce, vinegar and sugar in a bowl. Thinly slice steaks, combine with marinade. Set aside.

2. Prepare ingredients for the slaw and toss together in a bowl (see tip). Mix well, season with salt and pepper.

3. Thinly slice radishes and cucumber, toss in a bowl with vinegar, sugar and 1/2 tsp salt. Set aside to pickle, alternatively leave fresh.

4. Heat a large pan with sesame oil over high heat. Cook beef strips in two batches (reserve any marinade), remove from pan. Slice and add onion (add more oil if needed), cook until soft. Pour over any remaining marinade. Return beef to pan. Stir to combine, remove from heat.

5. Cut 4 square pieces of the Turkish bread (toast if preferred) then halve. Arrange open sandwich with beef mix and slaw. Serve with pickled vegetables on the side and scatter with peanuts.

Tip!
Omit sweet chilli sauce and mint from the slaw and serve on the side instead if preferred.

Turkish bread can be toasted or heated in the oven first.

2 garlic cloves
3 tbsp soy sauce
2 tbsp white wine vinegar
2 tbsp sugar (of choice)
600g beef rump steak

slaw
1 bag red cabbage + carrot mix
1 red capsicum, thinly sliced
1/2 packet mint, sliced leaves
1/3 cup mayonnaise
1-2 tbsp sweet chilli sauce

1/3 bunch radishes
1/2 continental cucumber
1 tbsp white wine vinegar
1 tsp sugar (of choice)

2 tbsp sesame oil, for cooking
1 onion

1 turkish loaf
60g peanuts, roughly chopped
salt and pepper for seasoning