Korean Style Barbecued Steak With Cabbage Salad

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Add some oriental flavour to a Wednesday evening with this ready-in-a-flash feast.

The ingredient of Korean Style Barbecued Steak With Cabbage Salad

• 2 teaspoons caster sugar
• 2 garlic cloves crushed
• 2 teaspoons finely grated fresh ginger
• 1 1 2 teaspoons sesame oil
• 2 tablespoons soy sauce
• 3 shallots ends trimmed finely chopped
• 4 about 150g each beef rump steaks
• 2 tablespoons sesame seeds
• 1 tablespoon caster sugar extra
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 40g 3 cups shredded wombok chinese cabbage
• 1 cup snow pea sprouts ends trimmed
• 1 2 cup fresh coriander sprigs

The Instruction of korean style barbecued steak with cabbage salad

• combine the sugar garlic ginger oil soy sauce and shallot in a glass or ceramic bowl add beef and turn to coat
• heat a small frying pan over medium heat add the sesame seeds and cook stirring for 2 minutes or until toasted
• preheat a chargrill on medium high cook the beef on grill for 3 minutes each side for medium or until cooked to your liking transfer to a plate and cover with foil set aside for 5 minutes to rest
• meanwhile combine the extra sugar fish sauce and lime juice in a large bowl add the wombok snow pea sprouts and coriander and toss to combine
• thickly slice the beef across the grain divide the wombok mixture among serving plates top with the beef and sprinkle with the sesame seeds to serve

Nutritions of Korean Style Barbecued Steak With Cabbage Salad

calories: 301 618 calories
calories: 14 grams fat
calories: 4 grams saturated fat
calories: 9 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 34 grams protein
calories: 93 milligrams cholesterol
calories: 1731 59 milligrams sodium
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calories: nutritioninformation