Korean Beef Salad

, from Issue #12. August, 2015
Photography by Vanessa Wu.
Korean Beef Salad

Serves: 4


2 tablespoons soy sauce
1 clove garlic, crushed
5 cm piece of ginger, grated
2 spring onions, thinly sliced
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon salt
1 tablespoon sesame seeds, toasted
500 grams sirloin steak, thinly sliced

1 tablespoon sesame seeds, toasted
⅓ cup fresh orange juice
2 tablespoons rice vinegar
2 teaspoons soy
1 teaspoon sugar
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
1 clove garlic, crushed
pinch of chilli flakes – optional

400 grams thinly sliced cabbage
1 carrot, peeled and julienned
3 radishes, thinly sliced
1 cup mung bean sprouts
1 cup snowpeas, blanched and julienned
1 red capsicum, thinly sliced shredded mint leaves
2 tablespoons sesame seeds, toasted


Combine the soy, garlic, ginger, spring onions, sesame oil and sugar in a bowl. Grind the salt and sesame seeds together in a mortar and pestle. Add to the marinade along with the beef and mix well. Leave for at least 15 minutes and up to two hours.

Dressing: Grind the sesame seeds in a mortar and combine with the remaining ingredients.
Salad: Toss all the salad ingredients in a large bowl with the dressing.

To serve: Heat a wok or fry pan with 2 tablespoons of vegetable oil until very hot. Add the beef and stir fry until just cooked, about 1-2 minutes. Either toss the beef through the salad or divide the salad between serving bowls and top with the beef. Sprinkle with extra toasted sesame seeds. 

Serve this salad with a selection of side dishes purchased from your local Korean takeaway shop. We chose caramelised peanuts, pickled daikon radish and seaweed with a sesame dressing.