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Korean-style steak & rice bowl
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1 tbsp reduced salt soy sauce
2 cloves garlic, crushed
2 tsp honey
1 tbsp cider vinegar
15g Cooks’ Ingredients Gochujang Chilli Paste
230g pack essential British Beef Rump Steak, trimmed of any fat
1 tbsp sunflower oil
1 carrot, peeled and cut into 4cm strips
150g fine green beans, trimmed and cut into 4cm lengths
4 trimmed salad onions, cut into 4cm strips
250g pack microwavable wholegrain rice
2 tsp toasted sesame seeds, to serve
1. Mix the soy, garlic, honey, vinegar and chilli paste in a mixing bowl. Slice the steak as thinly as possible and add to the marinade while you prepare the vegetables.
2. Heat ½ tbsp oil over a high heat in a large non-stick frying pan. When smoking, lift the beef from the marinade, scraping any excess liquid back into the bowl, and stir-fry for 2-3 minutes until charred and sticky in places. Scoop the beef out of the pan onto a plate.
3. Add the remaining ½ tbsp oil to the pan, toss in the carrots and beans, and stir-fry for 3-4 minutes. Tip in ½ the reserved marinade and cook for another minute until syrupy, then toss in the salad onions and steak, and stir together. Heat the rice according to the pack instructions and serve with the beef and vegetables, sprinkled with the sesame seeds.
Chicken breasts would also work well here. Make sure you slice the meat thinly, just as you do the steak. Gochujang is a sweet and spicy red chilli paste often used in Korean cooking. It’s great for marinating meat and fish or can be tossed through stir-fried rice. Vary the veg depending on what you have and use cooked noodles if rice isn’t available.
Typical values per serving:
High in protein/1 of your 5 a day
This recipe was first published in February 2019.