Korean beef and cabbage salad with gochujang dressing recipe | Australian Beef - Recipes, Cooking Ti

Ingredients

• 4 beef blade steaks (about 150g each, 1cm thick)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp Korean chilli bean paste (gochujang, see note in 'tips')
• 1 tsp sesame oil
• 2 tbsp grapeseed or other mild-flavoured oil
• 150g shitake mushrooms, thickly sliced
• 2 cups thinly shaved Chinese cabbage or white cabbage
• 2 firm green pears or nashi pears
• 2 tsp lemon juice
• 3 spring onions, thinly sliced diagonally, plus extra to serve
• Roast sesame seeds, to serve
• 1 tbsp each mirin (for alternative, see note in 'tips')
• 1 tbsp brown rice vinegar
• 1 tbsp each grapeseed oil
• 1 tbsp sesame oil
• 1 tbsp Korean chilli bean paste (gochujang) (for alternative, see note in 'tips')
• 1 tbsp finely grated ginger