Wednesday, October 10, 2007

Korean Beef Salad

This recipe comes from a New Zealand magazine that I found the other week in Barnes and Nobles called Dish. I haven't seen this magazine before, but it is fabulous....certainly on par with Donna Hay. This particular recipe was in a section entitled "meals for every night of the week", so it was nice and quick. The recipe was delicious and healthy and I would definitely make it again.

Korean Beef Salad
(Serves 4)

2tbs soy sauce
1 clove garlic, crushed
5cm piece ginger, grated
2 scallions (spring onions), thinly sliced
1tsp sesame oil
2tsp sugar
1tsp salt
1tbs sesame seeds, toasted
1lb sirloin steak, thinly sliced
1tbs sesame seeds, toasted
1/3 cup fresh orange juice
2tbs rice vinegar
2tsp soy
1tsp sugar
1tsp freshly grated ginger
1tsp sesame oil
1 clove garlic, crushed
pinch of chilli flakes - optional
400g thinly sliced cabbage
1 carrot, peeled julienned
3 radishes, thinly sliced
1 cup mung bean sprouts
1 cup snowpeas, blanched and julienned
1 red capsicum (red pepper), thinly sliced
shredded mint leaves
2 tbs sesame seeds, toasted

1. 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 marinade along with beef and mix well. Leave for at least 15 minutes and up to 2 hours.

2. For the dressing, grind the sesame seeds in a mortar and combine with remaining ingredients.

3. For the salad, toss all the ingredients in a large bowl with the dressing.

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


Kevin said...

That loks good and the recipe sounds really tasty.

Nicole said...

Yummm! I'll have to try this one! I love your blog. Found it on foodie blogroll. :)