Steak marinated in rich, deep Korean flavours is incredibly tasty, and makes a nice twist as a filling for tacos!
Kimchi is a Korean national dish, and you can find it at any Asian supermarket (or in some regular supermarkets these days!) It’s a powerful probiotic, so I love eating it for gut health. Daikon is another Asian ingredient that is becoming more and more common here – it’s a member of the radish family, and have a nice texture for slaws. I make my beef marinade nice and spicy (and add more hot sauce when I go to serve), but you can make it mild if you want – just omit the chilli.
Steak and Marinade
- beef steak (e.g. skirt, sirloin, rump) 400g, trimmed of fat
- soy sauce or Tamari (GF) ¼ cup
- water 2 tablespoons
- sesame oil 1 ½ tablespoons
- brown sugar 2 ½ tablespoons
- garlic 3 cloves, crushed
- ground coriander 2 teaspoons
- ginger 1 inch, finely chopped
- chilli paste or sauce 1- 1 ½ tablespoon
- baby bok choy 2
- daikon (Japanese radish) ¾ cup coarsely grated (alternatively just use normal pink radishes, thinly sliced and cut into matchsticks)
- spring onions (scallion) 2, finely sliced
- coriander (cilantro) ½ cup chopped
- sesame seeds 1 tablespoon, toasted
- Mayonnaise 3 tablespoons
- rice vinegar 1 teaspoon
- red chilli 1, finely sliced (optional)
- kimchi 200g (I used Chongga)
- soft corn (GF) or wheat tortillas 8
- Combine soy sauce, sugar, water, chili, garlic, ginger, sesame, and coriander. Place skirt steak in a large dish and pour over the marinade. Cover and leave to marinate at room temperature for at least 20 minutes.
- Meanwhile, make the slaw. Trim the bottom 1-2cm off the stems of the bok choy and very thinly slice the leaves and stems. Coarsely grate the daikon until you have about ¾ of a cup, finely slice the spring onions, and toss gently with the coriander, sesame seeds, Japanese mayonnaise and rice vinegar.
- Heat the BBQ grill or a grill or fry pan on high heat. Lift steak from the marinade (but reserve the marinade) and grill the meat for about 3-4 minutes on each side, until cooked to medium-rare, or until done to your liking. Set steak aside to rest for 5-10 minutes. Pour the marinade into the hot pan and let it boil for about 1 minute until it is sticky and reduced.
- Slice steak thinly across the grain, and toss quickly in the sticky reduced marinade in the pan.To serve, build tacos with a few slices of beef topped with some slaw and kimchi. Alternatively serve the beef on a plate with brown rice, slaw and kimchi on the side.