Korean beef & mushrooms
SERVES 4-6
500g beef rump, trimmed, thinly sliced 300g mixed mushrooms, roughly chopped 2 onions, cut into wedges 1/3 cup soy sauce ¼ cup rice wine vinegar ¼ cup caster sugar 1½ tbsp sesame oil 1 butter lettuce, leaves separated 2 long red chillies, finely sliced 1 In a large bowl, combine the beef, mushrooms, onion, soy, vinegar, sugar and oil. Mix well and set aside for 30 minutes.
2 Preheat a barbecue plate on high. Stir-fry the beef in 3 batches for 3-4 minutes, being careful not to over-crowd the plate. Push the cooked portion to the side while repeating with the remaining mixture.
3 Serve the beef in lettuce leaves topped with sliced chilli.
Eggplant & tomato salad
SERVES 4
1 large eggplant, peeled,…
