Korean Beef With Cabbage Salad - cooking recipe

Ingredients

1/2 cup light soy sauce
2 tbsp dark soy sauce
2 tbsp rice vinegar
2 None scallions, finely sliced
1 tbsp sugar
1 tbsp sesame oil
3 cloves garlic, crushed
2 tsp minced ginger
13.5 oz beef skirt steaks (or other thin steaks)
1 tbsp toasted sesame seeds
None None Cabbage Salad
1/4 None Chinese cabbage, finely shredded
1/2 bunch small radishes, finely sliced
1 None long red chili, finely sliced
1 None lime, juiced
1 tsp sesame oil

Preparation

In a small bowl, combine soy sauces, vinegar, scallions, sugar, sesame oil, garlic and ginger. Arrange steaks in shallow dish and pour half of marinade over them. Reserve remaining marinade as dipping sauce. Chill steaks, covered, for 2 hours, turning once.
To make kimchi salad, place all ingredients in a large bowl and toss to combine.
Preheat a grill pan on high. Cook steaks for 1 min each side. Cover and leave to rest for 2 mins. Serve steak with kimchi salad, sprinkled with sesame seeds and accompanied by dipping sauce.