Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Gochujang steak salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.
