Sesame Beef Rice Bowls
Cook Time 45 minutes
1 tsp vegetable oil
1 x 200g rump steak, thinly sliced
1 carrot julienned
1 onion, sliced
2 large handfuls of spinach
Medium grain rice, cooked as per packet instructions and kept warm
1 small zucchini, julienned
Kimchi, to serve
Sesame seeds, to garnish
1 tbsp gochujang (Korean red pepper chilli paste)
1 tsp rice vinegar
1 tsp mirin
1 tsp sugar
1 tsp sesame oil
1 tsp light soy sauce
Combine the marinade in a bowl and add beef. Marinate for 30 minutes if you have time.
Heat a large pan over a high heat and add oil. Add the beef and toss to char for 1 minute then add the onions and carrot and toss again for a further minute. Remove.
In the same pan (no need to wipe out), add the spinach and wilt for a few seconds.
Portion rice between bowls, top with beef, spinach, kimchi, zucchini and then garnish with sesame seeds.