Sesame Beef Rice Bowls

Cook Time 45 minutes

Servings 4


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.


Grilled Lettuce with Gremolata


Vanilla Rice Crispy Bars