Korean chilli beef with quick kimchi salad

Step 1

Combine the tamari, mirin, 1 teaspoon sesame oil and 1 teaspoon gochujang in a glass or ceramic shallow dish. Add the beef and turn to coat. Cover and place in the fridge for 30 minutes to marinate.

Step 2

For the kimchi, combine the garlic, vinegar, sugar, chilli powder, remaining 1 teaspoon gochujang and 1 teaspoon sesame oil, and a pinch of salt in a large bowl. Add the cabbage, carrot and shallot, and toss to combine. Set aside for 10 minutes.

Step 3

Preheat a barbecue plate or chargrill pan on medium-high. Lightly spray the beef with oil. Cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest before slicing.

Step 4

Sprinkle kimchi with sesame seeds and toss to combine. Serve beef with the kimchi and steamed beans.