KOREAN BEEF SALAD ON RICE

Prep:
35 minutes
Cook:
30 minutes
Serves:
2

Ingredients

250g Jasmin rice, rinsed well and drained

500g rump steaks, fat removed and sliced 1cm thick

2 tbsp vegetable oil

For the Marinade:

1 tbsp soy sauce, sesame oil and caster sugar together

5g gingers peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 tsp sesame seeds, sprinkle reserved for serving

For the Salad:

100g carrot, ribboned with a peeler

1/2 cucumber, peeled and thinly sliced

Salt

1 cos lettuce, washed and leaves roughly torn

1 spring onion, trimmed and thinly sliced

Handful coriander leaves

1 tbsp rice wine vinegar, fish sauce, sesame oil and caster sugar together

To serve:

4 tbsp mayonnaise & 1 tbsp gochujang mix together

Method

Place the rice into a saucepan and add enough water to reach 1cm above the level of the rice. Bring to a boil, reduce the heat then cover

Cook for 25 mins without uncovering then allow to stand for 5 mins. Uncover and gently fluff up the rice, re-cover and reserve

Meanwhile, mix the marinade ingredients in a medium sized bowl. Add steak and mix well to coat. Leave to marinade of 10 mins

Put the carrot and cucumber into a bowl, add large pinch of salt, mix well and rest for 10 minutes. Rinse the vegetables under plenty of running water, then squeeze dry in handfuls

Place the rinsed vegetables in a bowl with the lettuce, spring onion and coriander. Pour over the dressing mix and toss to combine. Reserve

Heat a wok or frying pan over high heat, then add 2 tablespoons of vegetable oil. Drain beef from the marinade then add to the wok in batches, stir frying for 2 - 3 mins until just starting to brown. Add to the salad

Mix the chilli mayo well. Serve the salad on top of the rice topped with a dollop of the chilli mayo and a sprinkle of toasted sesame seeds