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- 2 Tbsp. gochujang or sriracha hot sauce
- 2 Tbsp. soy sauce
- 3 Tbsp. sesame oil
- 2 sirloin steaks, trimmed of fat, about 450g (1lb)
- 1 mooli
- 1 large carrot
- 1/2 red cabbage
- 5 spring onions
- 2 Tbsp. rice vinegar
- 2 tsp. toasted sesame seeds
- Step 1
In a large bowl, mix together the gochujang, soy sauce and 2tbsp sesame oil. Then put 1tbsp of this mixture in a jug and set aside to use in the dressing. Place the steaks in the bowl with the remaining marinade and mix well to coat.
- Step 2
Meanwhile, with a julienne peeler, peel the mooli and carrot into strips. Shred the red cabbage very finely (with a mandolin if you have one), and finely slice 3 of the spring onions into strips. For the dressing, mix the reserved marinade with the remaining sesame oil and the rice vinegar, then toss with the vegetables in a large bowl to coat.
- Step 3
Heat a griddle or frying pan until very hot. Fry the steaks for 2min on each side for medium rare, brushing with the marinade as they cook (if you prefer your steak well done, fry for a further minute on each side). Set aside to rest on a board for 5min, then slice into thin strips. Meanwhile, finely slice the remaining spring onions. Add these to the slaw.
- Step 4
Serve the slaw with the sliced steak on the side, sprinkled with the toasted sesame seeds.
GET AHEAD Marinate the steak for up to 2hr before cooking.
Per Serving:
- Calories: 301
- Fibre: 3 g
- Total carbs: 11 g
- Sugars: 10 g
- Total fat: 15 g
- Saturated fat: 4 g
- Protein: 29 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
