Korean Steak Slaw

Gochujang, a Korean chilli paste, adds a sweet and spicy kick to this salad. It’s available in most large supermarkets, but if you can’t find it, sriracha hot sauce makes a good substitute.

Hands-on time 15 min. Cooking time about 5min. Serves 4

◆ 2tbsp gochujang or sriracha hot sauce ◆ 2tbsp soy sauce ◆ 3tbsp sesame oil ◆ 2 sirloin steaks, trimmed of fat, about 450g (1lb) ◆ 1 mooli (see GH Tip) ◆ 1 large carrot ◆ ½ red cabbage ◆ 5 spring onions ◆ 2tbsp rice vinegar ◆ 2tsp toasted sesame seeds

1 In a large bowl, mix together the gochujang, soy sauce and 2tbsp sesame oil. Then put 1tbsp of this mixture in a jug and set aside to use in the dressing. Place the steaks in the bowl with the remaining marinade and mix well to coat. 2 Meanwhile, with a julienne peeler, peel the mooli and carrot into strips. Shred the red cabbage very finely (with a mandolin if you have one), and finely slice 3 of the spring onions into strips. For the dressing, mix the reserved marinade with the remaining sesame oil and the rice vinegar, then toss with the vegetables in a large bowl to coat. 3 Heat a griddle or frying pan until very hot. Fry the steaks for 2min on each side for medium rare, brushing with the marinade as they cook (if you prefer your steak well done, fry for a further minute on each side). Set aside to rest on a board for 5min, then slice into thin strips. Meanwhile, finely slice the remaining spring onions. Add these to the slaw. 4 Serve the slaw with the sliced steak on the side, sprinkled with the toasted sesame seeds. PER SERVING 301cals, 29g protein, 15g fat (4g saturates), 11g carbs (10g total sugars), 3g fibre GET AHEAD Marinate the steak for up to 2hr before cooking.