KOREAN STEAK TACOS WITH BOK CHOY SLAW

Eastern Courier - - OUT & ABOUT -

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

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 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.

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