Korean chilli beef with quick kimchi salad

serves / 4 prep / 45 minutes cook / 10 minutes

Ingredients

1 tbsp gluten-free tamari

1 tbsp mirin

2 tsp sesame oil

2 tsp gochujang (Korean red chilli paste)

500g lean rump steaks, fat trimmed

1 small garlic clove, crushed

1 1⁄2 tbsp rice vinegar

1 tsp caster sugar

1⁄4 tsp chilli powder

250g wombok (chinese cabbage), coarsely chopped

2 carrots, peeled, cut into thin matchsticks

3 green shallots, thinly sliced

2 tsp sesame seeds, toasted 250g green beans, thinly sliced, steamed

1. Combine the tamari, mirin, 1 teaspoon sesame oil and 1 teaspoon gochujang in a glass or ceramic shallow dish. Add the beef and turn to coat. Cover and place in the fridge for 30 minutes to marinate.

2. For the kimchi, combine the garlic, vinegar, sugar, chilli powder, remaining 1 teaspoon gochujang and 1 teaspoon

sesame oil, and a pinch of salt in a large bowl. Add the cabbage, carrots and shallots, and toss to combine. Set aside for 10 minutes. 3. Preheat a barbecue plate or chargrill pan on medium-high. Lightly spray the beef with oil. Cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest before slicing. 4. Sprinkle kimchi with sesame seeds and toss to combine. Serve beef with the kimchi and steamed beans.