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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Korean-style Steak Sandwich

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The perfect sandwich is all about the details. Tender marinated beef, quick vegie pickle and spicy mayonnaise on a crusty bread roll make a delicious sandwich. Serve up an unforgettable lunch or light meal. 

WATCH THIS RECIPE

KOREAN-STYLE STEAK SANDWICH

PREP TIME

35 minutes

COOK TIME

5 minutes

SERVES

4

Ingredients

300g (10 oz) scotch fillet (rib eye) steak, thinly sliced

4 crusty bread rolls, split in half

softened butter

1 tbsp vegetable oil

lettuce leaves

 

Beef marinade:

2 tbsp soy sauce

1 tbsp honey

1 tbsp sesame oil

¼ nashi pear, grated

2 garlic cloves, finely grated

¼ cup finely sliced spring onion (scallions)

 

Quick pickle:

1 small Lebanese cucumber, cut into thin rounds

1 carrot, finely julienned

1 tbsp vinegar

2 tsp sugar

 

Spicy mayonnaise:

1/3 cup mayonnaise

1 tbsp gochujang chilli paste*

Steps

Step 1

Preheat oven grill to high.

Step 2

In a large bowl, combine marinade ingredients. Add steak slices and mix until well combined. Set aside to marinate for 10-20 minutes.

Step 3

To make quick pickle, toss ingredients together and set aside.

Step 4

Prepare bread rolls, by spreading cut sides generously with butter and placing them under the grill (cut side up) for 1-2 minutes or until golden brown.

Step 5

To cook the beef, heat the vegetable oil in a wok or frying pan over high heat. Add the beef and cook for 2-3 minutes or until just cooked through.

Step 6

To assemble, spread the cut side of each bun generously with spicy mayonnaise. Top with a few lettuce leaves, then a handful of quick pickle mixture.  Top with warm beef, spooning over any pan juices. Add the top half of the bun and serve.

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Note Icon

NOTES:

– ​Gochujang is a Korean fermented chilli paste. Find it in the Asian aisle or from an Asian grocer. Alternatively, use any Asian-style hot sauce such as sriracha.

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