KOREAN STEAK TACOS WITH BOK CHOY SLAW

Central Leader - - FRONT PAGE -

600g beef sir­loin steaks (at room tem­per­a­ture)

cup soy sauce

21⁄ ta­ble­spoons brown sugar 2 ta­ble­spoons wa­ter

2 tea­spoons sweet chilli sauce

11⁄ ta­ble­spoons ginger, minced 11⁄ ta­ble­spoons sesame oil 2 tea­spoons steak spice mix (see recipe be­low)

1 tea­spoon five spice 2 tea­spoons gar­lic pow­der

2 baby bok choy

1 car­rot

tele­graph cu­cum­ber 2 spring onions

1 ta­ble­spoon sesame oil

cup may­on­naise

Juice of 1 lemon

To serve: 8–10 tor­tilla wraps (store-bought).

Pre­heat oven to 180 de­grees Cel­sius (to warm tor­tillas if not us­ing mi­crowave). Pre­heat bar­be­cue hot plate or grill to high (if us­ing).

Pat steaks dry with pa­per

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