Sticky Beef Rump Cap Bibimbap

Nutrition per serve

Ingredients

• 1pcs ginger
• 1clove garlic
• 1pcs spring onion
• 1pcs carrot
• 1pcs zucchini
• 200g cabbage
• 10ml sesame oil
• 350g beef rump cap
• 150g Japanese rice
• 40g kecap manis
• 2g chilli flakes
• 15ml soy sauce
• 10ml honey
• 50ml neutral-flavoured oil
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Peel and finely grate the ginger. Crush or finely chop the garlic. Thinly slice the spring onion. Shred the carrot and zucchini using a julienne peeler or coarsely grate with a box grater. Thinly shred the cabbage with a sharp knife or mandoline.
2. Step 2 — Marinate beef
   Combine the sesame oil, ginger, half the garlic, 1 tbs soy sauce and 2 tsp honey in a large bowl and season with salt and pepper. Add the beef and turn to coat.
3. Step 3 — Cook beef
   Heat a medium frypan over high heat until hot. Cook the beef, turning regularly, for 2 mins or until browned. Transfer to the lined tray and reserve the pan. Roast the beef for 14-16 mins for medium-rare, or until cooked to your liking. Remove from the oven and rest for 10 mins.
4. Step 4 — 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.
5. Step 5 — Make chilli oil
   Heat the reserved pan over medium-high heat. Stir-fry the carrot, zucchini and cabbage for 1-2 mins until softened. Remove from the pan. Heat 2 tbs oil in the pan over medium heat. Cook the spring onion, stirring, for 2-3 mins until soft. Add the kecap manis, remaining garlic and ¼ tsp chilli flakes* and cook, stirring, for 1 min or until fragrant. Remove from pan.
6. Step 6 — Cook eggs and serve
   Wipe the pan clean. Heat 2 tsp oil in the same pan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Slice the beef. Divide the rice, vegetables, beef and eggs among bowls. Drizzle with the chilli oil to serve.

Allergens

Soy, Egg, Sesame, Gluten, Sulphites, Wheat