Korean Beef Fillet with Pickled Vegetable and Nectarine Salad

, from Issue #81. November, 2018
Photography by Josh Griggs.
    Korean Beef Fillet with Pickled Vegetable and Nectarine Salad

    Greenlea’s beef is 100 per cent pasture-raised, grass-fed, antibiotic and hormone-free. I've used their beef fillet to create an easy Asian-inspired recipe. 

    Serves: 4-6

    INGREDIENTS

    1 kilogram piece, centre cut fillet of beef (I used Greenlea's)
    2 tablespoons gochujang red chilli paste
    1 teaspoon sesame oil
    1 teaspoon soy sauce
    2 cloves garlic, crushed
    1 tablespoon grated fresh ginger
    Salad
    ¼ Chinese cabbage, thinly sliced
    2 medium carrots, thinly sliced into ribbons
    6 cups boiling water
    3 tablespoons regular salt
    6 cups boiling water
    1 long telegraph cucumber, halved, seeds removed and shaved into long strips
    3 radishes, thinly sliced
    1 long red chilli, thinly sliced
    3 tablespoons fish sauce
    finely grated zest and juice 1 large lime
    1 tablespoon grated fresh ginger
    1 teaspoon gochujang red chilli paste
    1 teaspoon caster sugar
    2 teaspoons soy sauce
    1 large nectarine, cut into slim wedges
    handful coriander for garnish

    METHOD

    Preheat the oven to 200°C fan bake.

    Salad: Put the cabbage and carrots in a large bowl. Dissolve the salt in the boiling water then pour over the vegetables. Leave for 10 minutes then drain and rinse in cold water. Drain well again. Add all the remaining ingredients except the nectarine and coriander and combine well. Leave for 1 hour, tossing occasionally.

    Beef: Combine all the ingredients and remove 2 teaspoons and set aside. Spread the rest all over the beef. Heat a little oil in a large sauté pan and when very hot, quickly sear the beef on all sides.

    Transfer to the oven and roast for 16 minutes, turning once. Brush with the reserved chilli paste, cover loosely and rest for
    10 minutes.

    To serve: Add the nectarine and coriander to the salad and serve with the sliced beef.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #119
    Check out our
    latest issue:

    Issue #119

    Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!