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.
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 least 10 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 sesame seeds.
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