The Australian Women’s Weekly Food — November 2017

COOK’S

NOTES

KOREAN BEEF

& CORN SOFT TACOS

If you can’t get flank or skirt

steak, rump steak can be

used instead.

TURKEY LARB

LETTUCE CUPS

PREP + COOK TIME 30 MINUTES (+ COOLING)

SERVES 4

Low carb, protein rich, low fat

1 tablespoon jasmine rice

1 tablespoon virgin coconut oil

3 cloves garlic, chopped finely

1 lemongrass stalk, white part only,

sliced thinly

3 kaffir lime leaves, shredded

500g turkey mince

1 small fennel bulb (130g), sliced thinly

8 butter lettuce leaves

1 fresh long green chilli, sliced thinly

½ cup loosely packed micro

radish leaves

½ cup loosely packed small fresh

mint leaves

VIETNAMESE DRESSING

¼ cup (60ml) fish sauce

¼ cup (60ml) lime juice

2 tablespoons finely grated palm sugar

1 Make vietnamese dressing.

2 Cook rice in a small frying pan

over medium−high heat, stirring,

for 3 minutes or until lightly toasted.

Pound rice in a mortar and pestle

until coarsely crushed.

3 Heat coconut oil in a large

non−stick frying pan over medium

heat, add garlic, lemongrass and lime

leaves; cook, stirring, for 30 seconds

or until fragrant.

4 Increase heat to high, add mince;

cook, stirring to break up lumps, for

7 minutes or until cooked. Add half the

dressing; cook, stirring, for 1 minute.

5 Spoon mince mixture and fennel

into lettuce leaves; top with chilli,

radish leaves, mint and crushed rice.

Serve with remaining dressing.

VIETNAMESE DRESSING

Stir ingredients in a small bowl

until sugar dissolves.

3 Cook corn on an oiled grill plate

(or grill or barbecue) over high heat,

turning occasionally, for 10 minutes

or until lightly charred. Remove from

heat. When cool enough to handle,

cut kernels from cobs.

4 Drain steak; discard marinade.

Cook the steak on an oiled grill

plate (or grill or barbecue) over

medium−high heat for 3 minutes

each side for medium−rare or until

cooked to your liking. Remove from

heat; rest, covered, for 5 minutes.

Slice thinly.

5 Divide spicy kimchi, corn, avocado

and steak among tortillas; top with

micro herbs, if using.

KOREAN BEEF

&CORNSOFTTACOS

PREP + COOK TIME 40 MINUTES (+ STANDING
& REFRIGERATION) SERVES 4

Dairy-free, protein rich, high fibre

6 wombok leaves (450g), trimmed,
cut into large pieces
2 tablespoons sea salt flakes
2 tablespoons rice vinegar
2 teaspoons korean chilli paste
2 tablespoons rice malt syrup
1 teaspoon sesame oil
½ medium brown onion (75g),
grated coarsely
2 cloves garlic, grated finely
¼ cup (60ml) soy sauce
¼ cup (60ml) rice malt syrup, extra
1 tablespoon sesame oil, extra
750g beef flank (skirt) steak,
butterflied to 1.5cm thick
2 corn cobs (800g), trimmed, husks
and silks removed
1 large avocado (320g), sliced thinly
8 x 15cm corn tortillas
(200g), warmed
micro herbs, to serve (optional)

1 To make the spicy kimchi, wash
wombok, then toss with salt in a
colander. Place colander over a bowl;
stand for 30 minutes. Rinse wombok
well to remove the salt; pat dry with
paper towel. Combine rice vinegar,
chilli paste, syrup and oil in a large
bowl. Add wombok; toss well to coat.
Set aside.
2 Meanwhile, combine onion, garlic,
soy sauce, extra syrup and extra oil
in a medium bowl; season. Add steak;
mix well to coat. Cover; refrigerate
for 1 hour.

86 AWW FOOD • ISSUE THIRTY FOUR

Weeknight Feast