Ingredients
- rump steaks 2, trimmed of fat
- garlic 1 clove, thinly sliced
- gochujang 2 tbsp
- soy sauce 1 tbsp
- mirin 1 tbsp
- caster sugar 2 tsp
- vegetable oil
- onions 2, thinly sliced
- red pepper 1, thinly sliced
- provolone cheese slices 8
- small baguettes 2
Russian dressing
- mayonnaise 1 tbsp
- tomato ketchup 1 tbsp
- hot sauce 1 tsp
- horseradish 2 thumb-sized pieces, finely grated
Method
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Step 1
Wrap the steaks in clingfilm and freeze for 2 hours.
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Step 2
Unwrap and slice into 2mm slices. Put in a bowl to marinate with the garlic, gochujang, soy sauce, mirin, caster sugar and some seasoning.
-
Step 3
For the dressing, whisk all the ingredients with 2 tbsp of water and a little seasoning.
-
Step 4
Heat the oven to 180C/fan 160C/gas 4. Heat a wok over a high heat with 3 tbsp of vegetable oil and fry the onions and peppers for 5-10 minutes until charred and softened.
-
Step 5
Add the beef and all its marinade, and fry for 2-3 minutes until it’s almost cooked through and the sauce has thickened.
-
Step 6
Slice the baguettes open, nearly all the way through, fill with the beef mixture and then lay the cheese on top.
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Step 7
Wrap tightly in foil and bake in the oven for 10 minutes, until the cheese has melted.
-
Step 8
Open the baguettes up, spread with the dressing and serve with extra on the side for dipping, if you like.
Nutritional Information
- Kcals 608
- Fat 33.5g
- Saturates 11.9g
- Carbs 39.4g
- Sugars 14.7g
- Fibre 4.2g
- Protein 35.1g
- Salt 3g
