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Recipe

Korean Steak Salad & Rice

Ingredients

  • 4 boiled eggs (boiling water – 7-8 minutes)
  • 360g cooked rice
  • 2 cucumbers, sliced
  • 2 red capsicums, sliced
  • 1 small red onion, sliced
  • 800g sirloin steak (cut in cubes)
  • 4 tbsp vegetable oil
  • Sesame seeds, garnish

Beef Marinade:

  • 2 tbsp corn starch
  • 4 tbsp gochujang
  • 4 tbsp soy sauce

Sauce:

  • 4 tbsp oyster sauce
  • 4 tbsp beef broth
  • 4 tbsp soy sauce
  • 2 tsp dark soy sauce
  • 4 tbsp mirin

Salad dressing:

  • ¼ cup soy sauce
  • ¼ cup water
  • 3 tbsp rice vinegar
  • 3 tbsp sesame oil

(Dressing keeps in the fridge for up to 8 weeks)

Instructions

  1. In a medium bowl, add the beef and all the marinade ingredients. Toss well and marinade for 10 minutes while prepping all the other ingredients.
  2. In a small bowl, whisk all the sauce ingredients together and set aside.
  3. Whisk together all salad dressing ingredients in a bowl and set aside. The dressing will keep in the fridge for up to 8 weeks in an airtight container.
  4. Heat the vegetable oil in a medium wok then add the beef and spread it out as much as possible. Let it sear, without touching them for 2 minutes and then toss. Cook for another minute, tossing as necessary. Stir in the sauce and mix until combined. Drizzle with sesame oil and remove from heat. Divide into 4 and place the beef in the large meal prep container compartment.
  5. In a small bowl, mix cucumber, red capsicum and red onion and place salad next to the beef. (Add 2 tbsp of the salad dressing just before eating)
  6. Add the egg to the smallest compartment and cooked rice to the remaining compartment.
  7. Stack in the fridge to go.