Korean Pickled Vegetables

By SkyeCooks

Ingredients

• 1 Lebanese cucumber, seeds removed, sliced 1cm thick
• 2 tablespoons rice vinegar
• 1 tablespoon caster sugar
• 1 carrot
• 1 red capsicum
• 1 long red chilli
• 2 x 200g beef steaks, trimmed
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, crushed
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon honey
• 1/3 cup coriander sprigs
• 2 tablespoons pickled ginger
• 1 tablespoon sesame seeds

Details

Servings 4
Preparation time 1mins
Cooking time 1mins
Adapted from taste.com.au

Preparation

Step 1

Combine the cucumber, vinegar, sugar and 1 teaspoon salt in a large non-reactive bowl. Stand for 20 minutes to pickle.
Meanwhile, cut carrot, capsicum and chilli into matchsticks. Soak in a bowl of iced water for 10 minutes to crisp. Drain.
Brush steaks with 1 tablespoon olive oil and cook in a frypan over medium-high heat for 4 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes, then thinly slice.
Whisk garlic, soy, sesame oil, honey and remaining 1 tablespoon olive oil together, then toss with pickled cucumber, vegetables and coriander. Divide among plates and top with steak. Scatter with ginger and sesame seeds to serve.