Korean-Style Steaks
Kimchi Salad with Sesame-Ponzu Dressing
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
It’s steak night in Seoul. Let’s sprinkle sesame-based spices on top sirloin beef before it sears. Throw pungent kimchi into a bowl with crisp lettuce and string peas, and toss with sesame oil and ponzu. Then serve the works on garlic-infused rice.
We will send you:
- 2 Top sirloin beef medallions
- 100g String peas (sugar snap peas or snow peas)
- 15ml Minced garlic
- 1 Head of lettuce
- 66g Organic kimchi
- 30ml Ponzu lime sauce
- 15ml Toasted sesame oil
- 160g White rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Wheat
You will need:
Medium pan
Medium pot
Oil
Total Fat
28 g
Saturated Fat
7 g
Sodium
1310 mg
Total Carb
82 g
Sugars
8 g
Protein
43 g
Fibre
8 g
Preparation
Cook the rice
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water (double for 4 portions) and ⅓ of the spices; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the steaks
- Meanwhile, pat the steaks dry; season with ½ the remaining spices.
- In a medium pan, heat ½ the sesame oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Cut the string peas crosswise on an angle into thirds.
Make the salad
- In a large bowl, combine the ponzu, remaining sesame oil, garlic and spices, and a drizzle of oil.
- Add the lettuce, string peas and kimchi; toss well.
Plate your dish
- Divide the rice, steaks and salad between your plates. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
