Korean Chilli Beef With Quick Kimchi Salad

By Chrissy Freer

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Serve chargrilled beef steak with a quick kimchi salad for a fiery meal thats low calorie and gluten free.

All you have to do is throw all your ingredients of Korean Chilli Beef With Quick Kimchi Salad

  1. 1 tablespoon salt-reduced gluten-free tamari
  2. 1 tablespoon mirin
  3. 2 teaspoons sesame oil
  4. 2 teaspoons gochujang (Korean red chilli paste)
  5. 500g lean rump steaks, fat trimmed
  6. 1 small garlic clove, crushed
  7. 1 1/2 tablespoons rice vinegar
  8. 1 teaspoon caster sugar
  9. 1/4 teaspoon chilli powder
  10. 250g wombok (Chinese cabbage), coarsely chopped
  11. 2 carrots, peeled, cut into thin matchsticks
  12. 3 green shallots, thinly sliced
  13. 2 teaspoons sesame seeds, toasted
  14. 250g green beans, thinly sliced, steamed

The instruction how to make Korean Chilli Beef With Quick Kimchi Salad

  1. Combine the tamari, mirin, 1 teaspoon sesame oil and 1 teaspoon gochujang in a glass or ceramic shallow dish. Add the beef and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
  2. For the kimchi, combine the garlic, vinegar, sugar, chilli powder, remaining 1 teaspoon gochujang and 1 teaspoon sesame oil, and a pinch of salt in a large bowl. Add the cabbage, carrot and shallot, and toss to combine. Set aside for 10 minutes.
  3. Preheat a barbecue plate or chargrill pan on medium-high. Lightly spray the beef with oil. Cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5u00a0minutes to rest before slicing.
  4. Sprinkle kimchi with sesame seeds and toss to combine. Serve beef with the kimchi and steamed beans.

Nutritions of Korean Chilli Beef With Quick Kimchi Salad

fatContent: 246.887 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 9 grams carbohydrates
cholesterolContent: 26 grams protein

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