Korean beef salad with kimchi crunch slaw
This low carb, high flavour Korean beef salad with kimchi slaw makes a delicious lunch or dinner for the warmer months.
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Ingredients
- 500g thick-cut rump steak
- 2 tablespoons extra virgin olive oil
- 2 tablespoons gochujang
- ¾ cup (75g) kimchi, shredded finely
- 2 cups (160g) shredded red cabbage
- 2 cups (340g) shredded wombok
- ½ cup (70g) roasted unsalted peanuts
- 1 tablespoon white sesame seeds, toasted
- 1 tablespoon black sesame seeds, toasted
- ½ cup loosely packed fresh mint leaves, shredded finely
- 1 medium lime (90g), cut into wedges
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