Spicy Korean Beef Rump Plate

Nutrition per serve

Ingredients

• 1pcs cos lettuce
• 200g cabbage
• 1pcs carrot
• 1pcs lime
• 30g Korean chilli paste
• 300g beef rump cap
• 150g jasmine rice
• 10ml soy sauce
• 10ml vegetable oil
• 10ml white vinegar
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Trim the lettuce, then separate the leaves. Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Cut the lime into wedges.
2. Step 2 — Roast beef
   Combine half the chilli paste, 2 tsp soy sauce and 2 tsp vegetable oil in a large bowl and season with salt and pepper. Add the beef and turn to coat. Transfer to the lined tray. Roast the beef for 20 mins for medium-rare, or until cooked to your liking. Remove from the oven and rest for 10 mins.
3. Step 3 — Cook rice
   Meanwhile, 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. Fluff the rice with a fork.
4. Step 4 — Make kimchi
   While the rice is cooking, combine the remaining chilli paste, 2 tsp white vinegar and 1 tsp sugar in a large bowl. Add the cabbage and carrot and, using your hands, massage the veggies for 1-2 mins until slightly softened (see Kitchen hack). Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Thinly slice the beef. Divide the lettuce cups among plates. Fill with the rice, beef and kimchi and serve with the lime wedges. Or, put everything in separate dishes on the table for everyone to help themselves. Enjoy!
6. Step 6 — Kitchen hack
   It may sound strange to massage your food, but it helps to break down the tough fibres, making the cabbage tender and easier to eat.

Allergens

Sojabohnen, Gluten, Wheat