Korean Beef Rice Bowl Recipe

Curtis Stones Korean rice bowl is an ideal dish to serve up for a weekend get-together.

The ingredient of Korean Beef Rice Bowl Recipe

• 350g coles beef chuck steak sliced against the grain into 6mm thick slices then pounded to 3mm thickness
• 2 small mandarins zest finely chopped juiced
• 3cm piece fresh ginger 15g peeled finely chopped
• 2 cloves garlic finely chopped
• 1 birds eye chilli finely chopped
• 1 1 2 tablespoons coles brand honey
• 1 1 2 tablespoons kikkoman soy sauce
• 1 1 2 tablespoons olive oil
• 1 2 bunch baby buk choy quartered
• 2 small medium carrots 160g peeled cut into thin matchstick size strips
• 2 teaspoons hoyts sesame seeds toasted
• 2 teaspoons yeos sesame oil
• 3 4 cup coles brand long grain rice cooked
• 1 spring onion thinly sliced
• 4 coles brand free range eggs fried sunny side up

The Instruction of korean beef rice bowl recipe

• to prepare the steak and buk choy place the sliced steak in a large zip lock bag in a medium bowl whisk the mandarin zest juice ginger garlic chilli honey soy sauce and 1 tablespoon of the oil coat the steak with 1 1 2 tablespoons of the marinade seal the bag and marinate the steak for at least 1 hour reserve the remaining marinade
• heat a char grill pan over medium high in a large bowl toss the buk choy with the remaining 1 2 tablespoon oil season with salt and grill for about 1 minute per side or until grill marks form transfer the buk choy to a cutting board and cut out the cores return the buk choy to the bowl and toss with half of the reserved marinade
• dry the marinade off of the steak and season with salt increase the heat for the char grill to high working in batches grill the steak for about 30 seconds per side or until grill marks form and the steak is cooked to medium rare doneness transfer the steak to a cutting board and rest for about 2 minutes cut the beef into 3cm bite size pieces and toss with the remaining reserved marinade
• meanwhile to make the carrot salad and serve in a small bowl toss the carrot sesame seeds and sesame oil to coat and season with salt
• divide the rice among 4 bowls place the buk choy carrot salad and steak over the rice spooning any sauce that has accumulated from the steak into the bowls top each with an egg sprinkle with spring onions and serve

Nutritions of Korean Beef Rice Bowl Recipe

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation