Korean-style Beef Salad on Rice
A light salad that has a bit of everything. Rice can be substituted for noodles, or salad can be eaten on its own.
Ingredients
250 grams Jasmine rice, rinsed
450 grams Rump steak, fat and sinew removed, sliced cm thick
2 tablespoons Vegetable oil
Salt and pepper
For the marinade:
30 ml Soy sauce
10 grams Sesame oil
6 grams White sugar
5 grams Ginger, peeled and finely chopped
2 Cloves garlic, peeled and finely sliced
6 grams Roasted sesame seeds
For the salad:
100 grams Carrots, ribboned with a peeler
1/4 Cucumber, peeled and thinly sliced
1 Cos lettuce, washed and roughly torn/ divided into separate leaves
1 Spring onion, cut off ends and discard any bad outer leaves, slice thinly
4 grams Coriander, roughly picked
For the dressing:
15 ml Rice wine vinegar
5 grams Fish sauce
6 grams White sugar
5 ml Sesame oil
For the chilli mayo:
60 ml Lesieur Mayonnaise
15 grams LKK Guilian style chilli sauce
Method
Place the rice into a saucepan and add enough water to me 1cm above the level of the rice. Bring to a boil,reduce the heat, then cover. Cook for 25 mins without uncovering then allow to stand for 5 mins
Uncover and gently fluff up the rice, re-cover and reserve
Meanwhile, mix the marinade ingredients in a medium sized bowl. Coat the steak and marinade for at least10 mins
Put the carrot and cucumber into a bowl, add a large pinch of salt, mix well and rest for 10 mins
Rinse the vegetables under plenty of cold running water, then squeeze dry in handfuls
Place in a bowl with the lettuce, spring onion and coriander
Pour over the dressing mix
Heat a wok or frying pan over high heat, then add 2 tablespoons of vegetable oil
Drain the beef well, then add to the wok in batches, stir-frying for 2-3 mins until just starting to brown
Add to the salad
Mix the mayonnaise and chilli sauce together in a small bowl
Serve the salad on top of the rice. Top with a dollop of the chilli mayo and a sprinkle of toasted sesameseeds