Korean BBQ steak skewers with pickled ribbon salad - recipe
These simple steak skewers look great and are perfectly complemented by the slightly tart ribbon salad. If you can, prepare the marinade in the morning as this will really let the meat soak up the lovely flavour. Heat the BBQ and in minutes you have a tasty, healthy high protein meal.
Top level health statistics, per serving (two steaks skewers and a serving of salad)
Calories - 311 | Carbs - 16g | Fat - 15g | Protein - 31g
Serves 4 (2 skewers per person)
8 skewers required
MARINATED STEAK STRIPS:
- 2 tsp The Gym Chef Korean BBQ Seasoning
- 350g frying steak cut into strips
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tsp dark muscovado sugar
- 2 cloves of garlic, cut into matchsticks
- 15 g fresh ginger, cut into matchsticks
- 2 spring onions, sliced
PICKLED RIBBON SALAD:
- 1 cucumber, sliced into thin ribbons
- 1 large carrot, sliced into thin ribbons
- 4 tbsp rice wine vinegar
- 1 tsp caster sugar
- Calories Carbs Fat Protein
- 311 16g 15g 31g
- 1 tsp toasted sesame seeds for sprinkling
Preparation time: 20 minutes | Steak Marinade Time at least 1 hour | Cooking time: 5 minutes
Cut steak into strips about 2-3 cm wide.
Combine marinade ingredients and place in a bowl or bag with the steak. Make sure the steak is well coated and leave to marinate for at least one hour but it can be left all day.
When you’re nearly ready to eat, prepare the salad while the BBQ is heating up. Thinly slice the cucumber and carrot using a peeler or knife.
Toast sesame seeds in a dry frying pan.
Combine the rice wine vinegar and sugar to make a dressing.
Toss the cucumber and carrot in the dressing. Sprinkle with sesame seeds.
Skewer the steak slices by weaving them onto skewers. Keep any leftover marinade in a bowl.
When the BBQ is hot, cook the steak skewers. They won’t take long, a few minutes for a thin cut, but depends on personal preference. Baste with any remaining marinade.
Serve steak skewers with salad and enjoy!
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