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Ingredients

60ml (1/4 cup) mirin (rice wine)
60ml (1/4 cup) Salt-Reduced Soy Sauce
3 teaspoons sesame oil
600g beef rump steak, thinly sliced
150g green beans, trimmed, thinly sliced lengthways
150g snow peas, trimmed, thinly sliced lengthways
2 teaspoons Salt-Reduced Soy Sauce, extra
Sesame seeds, toasted, to serve
Steamed white rice, to serve (optional)

Method

Step 1 Combine the mirin, soy sauce and 2 teaspoons of oil in a glass or ceramic dish. Add the beef and stir to coat. Cover and set aside for 10 minutes to marinate.
Step 2 Meanwhile, cook the beans and snow peas in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain. Place in a bowl. Add the extra soy sauce and remaining oil and toss until well combined.
Step 3 Preheat a chargrill or frying pan over high heat. Thread beef onto skewers. Cook for 2-3 minutes each side for medium or until cooked to your liking.
Step 4 Divide bean mixture among serving dishes. Top with skewers. Sprinkle with sesame seeds. Serve with rice, if desired.

Korean beef skewers with shredded snow peas

How to make Korean beef skewers with shredded snow peas

Ingredients

Method