2 tbsp dark soy sauce
1 tbsp sesame oil
1 tsp smoky paprika
2 tsp brown sugar
1 tsp chilli paste
2 tsp gochugaru
(Korean chilli flakes, see tip), plus extra to serve (optional)
350g sirloin steak, cut into thin strips
6 medium spring onions, roots trimmed
2 large red chillies, seeds removed, thinly sliced
1 cup mint leaves
1⁄4 cup curly cress leaves
1⁄4 cup light soy sauce
2 tsp sesame oil
1 tsp black sesame seeds
2 tsp gochugaru
2 tsp white vinegar
1 lime or lemon, zested, to serve (optional), juiced
1 tsp brown sugar
1 tsp smoked sea salt, from specialty grocers
Mix the soy sauce, sesame oil, smoky paprika, brown sugar, chilli paste and gochugaru in a small bowl. Season with salt and ground black pepper. Rub the mix into the beef strips and allow to marinate for 20 minutes.
Cut the spring onions into 4cm lengths. Using a sharp knife, thinly slice each piece lengthways. Set aside in a bowl of cold water for about 10 minutes. Drain well.
Thread 2-3 pieces of beef onto metal or bamboo skewers. Heat a heavy-based frying pan or chargrill over a medium heat. Fry skewers for 1 minute each side, then put aside.
To make the chilli dressing, whisk together all ingredients in a small bowl or jug.
Drain spring onions and toss with sliced chilli, mint and cress. Drizzle over the dressing and toss until well coated.
Serve skewers with the spring onion salad and garnish with extra chilli flakes and zest, if desired.
Gochugaru is a Korean seasoning made with red chilli peppers and is traditionally used in kimchi, and other spicy Korean dishes. It’s like a typical chilli spice but with a more smoky flavour. You can find it at Asian grocers, however the smoky flavours of chipotle seasoning can be a good substitute.