Korean-style barbecued steak with cabbage salad

Add some oriental flavour to a Wednesday evening with this ready-in-a-flash feast.

• 2 teaspoons caster sugar
• 2 garlic cloves, crushed
• 2 teaspoons finely grated fresh ginger
• 1 1/2 teaspoons sesame oil
• 2 tablespoons soy sauce
• 3 shallots, ends trimmed, finely chopped
• 4 (about 150g each) beef rump steaks
• 2 tablespoons sesame seeds
• 1 tablespoon caster sugar, extra
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 40g (3 cups) shredded wombok (Chinese cabbage)
• 1 cup snow pea sprouts, ends trimmed
• 1/2 cup fresh coriander sprigs

Energy 1262kJ	Fat saturated 4.00g
Fat Total 14.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 9.00g	Dietary Fibre 2.00g
Protein 34.00g	Cholesterol 93.00mg
Sodium 1731.59mg

All nutrition values are per serve.

1. Step 1

   Combine the sugar, garlic, ginger, oil, soy sauce and shallot in a glass or ceramic bowl. Add beef and turn to coat.

2. Step 2

   Heat a small frying pan over medium heat. Add the sesame seeds and cook, stirring, for 2 minutes or until toasted.

3. Step 3

   Preheat a chargrill on medium-high. Cook the beef on grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

4. Step 4

   Meanwhile, combine the extra sugar, fish sauce and lime juice in a large bowl. Add the wombok, snow pea sprouts and coriander and toss to combine.

5. Step 5

   Thickly slice the beef across the grain. Divide the wombok mixture among serving plates. Top with the beef and sprinkle with the sesame seeds to serve.

Korean pork with pear and cabbage kim chi

Storage tip: To store the wombok, place whole in an plastic bag and store in the crisper for up to three weeks. Once cut, cover the wombok with plastic wrap and use within two days. Variations Stir-fried sesame pork & cabbage noodles: Omit shallot, fish sauce, lime juice, snow pea sprouts and coriander. Replace the beef with 600g pork stir-fry strips. Cook 250g dried wheat noodles in a saucepan of boiling water for 3 minutes. Drain. Heat 1 tbs olive oil in a wok over high heat. Add the pork and stir-fry for 2-3 minutes or until browned. Transfer to a plate. Add garlic, ginger and wombok to the wok and stir-fry for 2-3 minutes. Stir in pork, noodles, sesame oil, sugar, soy sauce, 2 tbs oyster sauce and 2 tbs dry sherry. Divide among serving bowls. Top with sesame seeds to serve. Chicken & snow pea stir-fry with rice: Omit the lime juice and wombok. Replace the beef with 600g chicken thigh fillets, thinly sliced. Replace snow pea sprouts with 2 cups snow peas, ends trimmed. Heat 1 tbs peanut oil in a wok over high heat. Add half the chicken and stir-fry for 3 minutes or until browned. Transfer to a plate. Repeat with remaining chicken, reheating wok between batches. Add the garlic, ginger and snow peas to wok and stir-fry for 2 minutes. Add chicken, sugar, sesame oil, soy sauce and fish sauce, and stir-fry for 1 minute. Add the shallot and coriander, and toss to combine. Top with sesame seeds. Serve with steamed rice. Chinese chicken meatball & pak choy soup: Omit the beef, sesame seeds, fish sauce, lime juice, wombok and snow pea sprouts. Combine the garlic, ginger, shallot and 500g chicken mince in a bowl. Season with salt and white pepper. Roll 2-tablespoon portions into balls. Heat 1 tbs peanut oil in a wok over high heat. Add the meatballs and cook, turning, for 4-5 minutes or until browned. Add the sugar, sesame oil, soy sauce, 1L (4 cups) chicken stock and 2 tbs dry sherry. Simmer for 20 minutes. Add 1 bunch baby pak choy, halved lengthways. Cook for 2 minutes or until pak choy just wilts. Stir in the coriander to serve.