KOREAN STEAK TA­COS WITH BOK CHOY SLAW

Matamata Chronicle - - Out & About -

Korean steak

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

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