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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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
