Beef Quick Main

Korean beef and pickled vegetables salad

Name: Korean beef and pickled vegetables salad
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 1 Lebanese cucumber, seeds removed, sliced 1cm thick; 2 tablespoons rice vinegar; 1 tablespoon caster sugar; 1 carrot; 1 red capsicum; 1 long red chilli; 2 x 200g steaks, trimmed; 2 tablespoons extra virgin olive oil; 1 garlic clove, crushed; 2 teaspoons soy sauce; 1 teaspoon sesame oil; 1 tablespoon honey; 1/3 cup coriander sprigs; 2 tablespoons pickled ginger; 1 tablespoon sesame seeds

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30m

08m

Korean beef and pickled vegetables salad

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by Jill Dupleix

Food writer

Oct 03, 2015

Jill Dupleix shows us how to lighten up a quickly seared steak with crunchy, sweet, pickled vegetables and the bite of ginger.

1 Lebanese cucumber, seeds removed, sliced 1cm thick
2 tablespoons rice vinegar
1 tablespoon caster sugar
1 carrot
1 red capsicum
1 long red chilli
2 x 200g steaks, trimmed
2 tablespoons extra virgin olive oil
1 garlic clove, crushed
2 teaspoons soy sauce
1 teaspoon sesame oil
1 tablespoon honey
1/3 cup coriander sprigs
2 tablespoons pickled ginger
1 tablespoon sesame seeds

Method

1.

Combine the cucumber, vinegar, sugar and 1 teaspoon salt in a large non-reactive bowl. Stand for 20 minutes to pickle.
2.

Meanwhile, cut carrot, capsicum and chilli into matchsticks. Soak in a bowl of iced water for 10 minutes to crisp. Drain.
3.

Brush steaks with 1 tablespoon olive oil and cook in a frypan over medium-high heat for 4 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes, then thinly slice.
4.

Whisk garlic, soy, sesame oil, honey and remaining 1 tablespoon olive oil together, then toss with pickled cucumber, vegetables and coriander. Divide among plates and top with steak. Scatter with ginger and sesame seeds to serve.