Olive Magazine
Asian Beef Salad Recipe

Gochujang steak salad

Published: November 22, 2017 at 10:05 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Try our Korean-style steak salad recipe for a quick midweek meal for two. This low calorie dinner is easy to make and packed with punchy flavour

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal398
fat21.8g
saturates5.8g
carbs11.2g
sugars7.6g
fibre2.3g
protein38.1g
salt2.5g
Advertisement

Ingredients

  • 1 tbsp gochujang or other Asian chilli paste, (see notes below)
  • 2 tsp mirin
  • 2 sirloin steaks, fat trimmed and brought to room temperature
  • 2 large handfuls watercress
  • a handful sugar snap peas, halved
  • a handful Thai basil, leaves torn
  • a handful coriander leaves, torn
  • ½ red chilli, seeded and finely sliced
  • a handful roasted peanuts, roughly chopped

DRESSING

  • 2 tsp English mustard
  • 1 tbsp olive oil
  • 1 tsp soft brown sugar
  • 2 tsp fish sauce
  • 2 tsp lime juice

Method

  • STEP 1

    Mix the gochujang and mirin together, rub all over the steaks and season generously. Heat a non-stick frying pan and cook the steaks for 2 minutes on each side, for rare, rest for 5 minutes and slice.

  • STEP 2

    Whisk together all of the dressing ingredients with some seasoning.

  • STEP 3

    Put the watercress, sugar snaps, thai basil, coriander and chilli into a bowl and pour over the dressing, along with any resting juices from the steak and toss well. Top with the steak and sprinkle with peanuts.

Gochujang is a Korean hot pepper paste – some supermarkets stock it or find it at souschef.co.uk

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content