Spicy fried beef in salad wraps with pickled carrots
very easy
30 mins
30 mins
Ingredients
- 240 ml rice vinegar
- 5 TABLESPOONS Sugar
- 2 large carrots, peeled
- 60 ml light soy sauce (light)
- 2 TABLESPOONS roasted sesame oil
- 3 TABLESPOONS Gochungjang paste (Korean chili paste; asian food; alternatively 1 teaspoon Sambal Oelek)
- 225 g Steak (e.g. rump steak)
- 1 TEASPOON coarse sea salt
- 7-10 Tbsp fresh coriander, fresh mint, fresh Thai basil
- 7-10 Tbsp Leaves of 1 lettuce
Directions
- 1
First thing is to pickle the carrots. Mix the vinegar and 3 tablespoons of sugar in a bowl until the sugar is completely dissolved. Grate the carrots on a grater or in a food processor.
- 2
Add to the vinegar mixture. Leave in the refrigerator for at least 2 hours and up to 24 hours.
- 3
In the meantime, in a flat plate, mix the soy sauce, sesame oil, Gochungjang paste and 2 tbsp. sugar until the sugar has dissolved. Dab steak dry with chicken crepe, salt and place in the marinade.
- 4
Leave to stand for 1 hour at room temperature.
- 5
Preheat a grill or grill pan. Remove the meat from the marinade and grill it on both sides until it is nice and dark on the outside but still pink on the inside (about 3 minutes in total, depending on the thickness of the steak).
- 6
Leave to rest for a few minutes on a cutting board. Then cut the meat into 5 mm thick strips against the grain.
- 7
Wrap a few strips of steak together with herb leaves and a spoonful of pickled carrots (either straight from the fridge or at room temperature) in a salad leaf and serve.
- 8
Sriracha sauce tastes good with it.
Nutrition Facts
70 kcal
7 g
2 g
5 g
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