Spicy Bulgogi Beef Steaks

Nutrition per serve

Ingredients

• 150g Japanese rice
• 1pcs Lebanese cucumber
• 30g Korean chilli paste
• 50g smoky barbecue sauce
• 2pcs beef rump steaks
• 50g baby spinach leaves
• 10g toasted sesame seeds
• 15ml vegetable oil
• 15ml white vinegar
• 5ml soy sauce
• 3ml honey
• 30ml mayonnaise

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, bring a small saucepan of water to the boil for the spinach. Halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then thinly slice on an angle. Combine the chilli paste and barbecue sauce in a bowl and season with pepper. Transfer three-quarters of the barbecue sauce mixture to a large bowl. Add the steaks and turn to coat.
3. Step 3 — Cook steaks
   Heat 2 tsp vegetable oil in a medium frypan over high heat (see Kitchen 101). Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan, drizzle with the pan juices and rest for 3 mins.
4. Step 4 — Make sesame spinach
   Add the spinach to the pan of boiling water and cook for 30-60 secs until just wilted. Drain, then rinse under cold water to cool. Squeeze out any excess moisture. Combine half the sesame seeds, 1 tbs white vinegar, 1 tsp vegetable oil, 1 tsp soy sauce and ½ tsp honey in a bowl. Add the spinach and stir to combine.
5. Step 5 — Serve up
   Put 2 tbs mayonnaise in a bowl, add the remaining barbecue sauce mixture and stir until lightly swirled through. Slice the steaks. Divide the steak, rice, sesame spinach and cucumber among plates and drizzle with any resting juices. Scatter over the remaining sesame seeds and serve with the mayo mixture. Enjoy!
6. Step 6 — Kitchen 101
   It's important to have your pan very hot before adding the beef, otherwise it may stew slightly and become tough. To ensure tender beef, slice the steak against the grain.

Allergens

Sojabohnen, Eier, Gluten, Wheat, Sesamsamen