Whip up this Korean dish with a lean cut of beef for a quick and easy midweek meal. With pineapple, chilli and ginger, it's a unique blend of sweet & spicy.
- 4 cm piece ginger
- 2 tbsp salt-reduced soy sauce
- ¼ cup mirin
- 3 cloves garlic
- 2 tbsp chopped pineapple
- 2 tsp chilli flakes
- 2 tbsp golden caster sugar
- 3 tsp sesame oil
- 500 g beef sirloin steak or rump steak, trimmed, thinly sliced
- 1 onion, thinly sliced
- 1 tbsp toasted sesame seeds
- 2 green shallots, sliced
- 1 cup (200g) basmati rice, steamed
- 2 cups steamed green beans, to serve (optional for a complete meal)
- To make marinade, put ginger, soy, mirin, garlic, pineapple, chilli, sugar and 1 tsp of the sesame oil in a food processor. Blend until fine. Pour into a large bowl, add steak. Mix then cover bowl and set aside at room temp for 15 minutes to marinate.
- Meanwhile, heat remaining sesame oil in a large wok or frying pan over a high heat until very hot. Add onion and stir-fry for 2 minutes or until beginning to soften.
- Add beef and marinade. Cook, stirring constantly, for 5 minutes or until cooked through. Sprinkle with sesame seeds and shallots. Serve with rice and green beans, if using.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.4 g|
|Total carbohydrates||72.8 g|
|- Sugars||19.4 g|
|Dietary fibre||3.8 g|