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  1. Bash the medallions to approximately 3mm thin slices with a meat hammer.
  2. Mix all of the marinade ingredients together except for the spring onion.
  3. Mix the beef into the marinade.
  4. Leave to marinade between 30 minutes & 6 hours refrigerated.
  5. Heat a heavy based frying pan over a high heat then place the beef straight into the smoking hot pan.
  6. Sear for 30 seconds each side.
  7. Place onto a serving plate & scatter the sliced spring onions over.
  8. Serve with fresh coriander, kimchi & steamed rice.