Korean Beef Salad

, from Issue #12. August, 2015
Photography by Vanessa Wu.
    Korean Beef Salad

    Serves: 4

    INGREDIENTS

    Marinade
    2 tablespoons soy sauce
    1 clove garlic, crushed
    5 cm piece of ginger, grated
    2 spring onions, thinly sliced
    1 teaspoon sesame oil
    2 teaspoons sugar
    1 teaspoon salt
    1 tablespoon sesame seeds, toasted
    500 grams sirloin steak, thinly sliced

    Dressing
    1 tablespoon sesame seeds, toasted
    ⅓ cup fresh orange juice
    2 tablespoons rice vinegar
    2 teaspoons soy
    1 teaspoon sugar
    1 teaspoon freshly grated ginger
    1 teaspoon sesame oil
    1 clove garlic, crushed
    pinch of chilli flakes – optional

    Salad
    400 grams thinly sliced cabbage
    1 carrot, peeled and julienned
    3 radishes, thinly sliced
    1 cup mung bean sprouts
    1 cup snowpeas, blanched and julienned
    1 red capsicum, thinly sliced shredded mint leaves
    2 tablespoons sesame seeds, toasted

    METHOD

    Combine the soy, garlic, ginger, spring onions, sesame oil and sugar in a bowl. Grind the salt and sesame seeds together in a mortar and pestle. Add to the marinade along with the beef and mix well. Leave for at least 15 minutes and up to two hours.

    Dressing: Grind the sesame seeds in a mortar and combine with the remaining ingredients.
    Salad: Toss all the salad ingredients in a large bowl with the dressing.

    To serve: Heat a wok or fry pan with 2 tablespoons of vegetable oil until very hot. Add the beef and stir fry until just cooked, about 1-2 minutes. Either toss the beef through the salad or divide the salad between serving bowls and top with the beef. Sprinkle with extra toasted sesame seeds. 

    Serve this salad with a selection of side dishes purchased from your local Korean takeaway shop. We chose caramelised peanuts, pickled daikon radish and seaweed with a sesame dressing.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    Issue #122
    Check out our
    latest issue:

    Issue #122

    Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!