KOREAN STEAK TACOS WITH BOK CHOY SLAW
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)
Steak spice mix
1 teaspoon five spice 2 teaspoons garlic powder
Bok choy slaw
2 baby bok choy
2 spring onions
1 tablespoon sesame oil
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 towels and set aside. Combine all remaining Korean steak ingredients in a small bowl and set aside.
Prepare bok choy slaw. Trim bok choy ends 1cm, rinse and thinly slice; peel and grate carrot; slice cucumber into thin matchsticks; finely slice spring onions.
Add all to a large bowl with sesame oil, mayonnaise and lemon juice. Toss gently and season to taste with salt and pepper.
Heat a drizzle of oil in a large fry-pan on high heat. Cook steaks for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes. Keep pan on heat. Pour Korean sauce into hot pan and allow to boil and foam for 30-60 seconds, until sticky and reduced. Remove from heat. Thinly slice steak against the grain then toss through the reduced sauce until coated.
Wrap stack of tortillas in foil and warm in oven for 2-3 minutes. Alternatively, cover with cling film and warm in microwave for 30–60 seconds.
To serve, place everything in the middle of the table for everyone to build their own tacos. Fill tortilla wraps with slices of Korean steak and top with bok choy slaw.