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Spicy BBQ steak with an almost Korean slaw


  • Whisk the marinade with the sambel, 2 crushed garlic cloves and the sesame oil in a large bowl. Add the steaks, toss and set aside for about 30 mins. 
  • When ready, cook the steaks on a lightly oiled, preheated ridged grill (or BBQ) to the desired degree. Set aside to rest for a few minutes, before slicing. 
  • Heat a little oil in a preheated wok (or large non-stick pan) and sauté the remaining garlic until softish.
  • Add the wonga bok, capsicum, red pepper flakes and salt. Briefly cook and then add the sauerkraut. Stir to separate and heat through. Taste for seasoning.
  • To serve, mound the slaw on individual plates and top with sliced steak.


  • ¼ cup Kikkoman sweet chilli, ginger & soy marinade (or any other chilli marinade)
  • 1 heaped tspn sambel oelek (or any chilli paste)
  • 5 garlic cloves, crushed
  • 1 tspn sesame oil
  • 2 x 200 gm porterhouse or rump steaks
  • cooking oil spray
  • peanut oil
  • ½ wonga bok (Chinese white cabbage), shredded
  • ½ large green capsicum, cored, seeded & finely sliced
  • 1 tspn red pepper flakes
  • a good pinch of sea salt
  • 1 cup sauerkraut, drained & rinsed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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