Korean Beef With Cabbage Salad

• 1/2 cup light soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons rice vinegar
• 2 scallions finely sliced
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 3 cloves garlic crushed
• 2 teaspoons minced ginger
• 13 1/2 ounces skirt steaks beef, or other thin steaks
• 1 tablespoon toasted sesame seeds
• salad Cabbage
• 1/4 chinese cabbage finely shredded
• 1/2 bunch radishes small, finely sliced
• 1 red chili long, finely sliced
• 1 lime juiced
• 1 teaspoon sesame oil

1. 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.
2. To make kimchi salad, place all ingredients in a large bowl and toss to combine.
3. 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.

soy sauce, soy sauce, rice vinegar, scallions, sugar, sesame oil, garlic, ginger, beef, sesame seeds, salad cabbage, radishes small, red chili long, lime juiced, sesame oil

Taken from www.yummly.com/recipe/Korean-Beef-with-Cabbage-Salad-1401158 (may not work)