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Korean-style steak & rice bowl
British beef rump steak in a sweet and spicy chilli marinade, served with wholegrain rice.
High protein1 of your 5 a day
Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
Ingredients
1 tbsp reduced-salt soy sauce
2 garlic cloves, crushed
2 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
Method
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.
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.
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.
