Carb-Conscious Spicy Korean Beef Rump Salad

Nutrition per serve

Ingredients

• 2pcs beef rump steaks
• 30g Korean chilli paste
• 1pcs carrot
• 1pcs tomato
• 1clove garlic
• 50g mixed salad leaves
• 5g toasted sesame seeds
• 15ml vegetable oil
• 15ml soy sauce
• 15ml white vinegar

Method

1. Step 1 — Marinate beef
   Thinly slice the steaks. Put the beef and chilli paste (see Make it yours) in a bowl and toss to coat.
2. Step 2 — Prep veggies
   Halve the carrot lengthwise and thinly slice. Cut the tomato into thin wedges. Crush or finely chop 1 garlic clove.
3. Step 3 — Stir-fry beef and carrot
   Heat 1 tbs vegetable oil in a large frypan over high heat. Stir-fry the beef mixture for 2-3 mins until browned. Add the carrot and garlic and stir-fry for a further 3 mins. Add 1 tbs soy sauce and 1 tsp white vinegar and stir-fry for 1-2 mins until the sauce is slightly reduced and the carrot is tender but still with crunch. Remove the pan from the heat.
4. Step 4 — Make salad
   Put the salad leaves and tomato in a large bowl. Add 2 tsp white vinegar, season with salt and pepper and toss to combine.
5. Step 5 — Serve up
   Divide the salad and beef and carrot among bowls and scatter over the sesame seeds. Enjoy!
6. Step 6 — Make it yours
   Korean chilli paste, also known as gochujang, is a staple in every Korean pantry. It is slightly sweet, earthy and has a chilli kick. Feel free to use less if you prefer a milder heat.

Allergens

Sojabohnen, Gluten, Wheat, Sesamsamen