Korean Beef Salad

, from Issue #12, page 85. 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.

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