Korean Beef Rice Bowl Recipe

Curtis Stones Korean rice bowl is an ideal dish to foster taking place in the works for a weekend get-together.

The ingredient of Korean Beef Rice Bowl Recipe

• 350g coles beef chuck steak sliced next to the grain into 6mm thick slices after that pounded to 3mm thickness
• 2 small mandarins zest finely chopped juiced
• 3cm piece lighthearted ginger 15g peeled finely chopped
• 2 cloves garlic finely chopped
• 1 birds eye chilli finely chopped
• 1 1 2 tbsp coles brand honey
• 1 1 2 tbsp kikkoman soy sauce
• 1 1 2 tbsp olive oil
• 1 2 bunch baby buk choy quartered
• 2 small medium carrots 160g peeled cut into thin matchstick size strips
• 2 tsp hoyts sesame seeds toasted
• 2 tsp 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 going on

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 stir up the mandarin zest juice ginger garlic chilli honey soy sauce and 1 tablespoon of the oil coat the steak in the manner of 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 greater than medium high in a large bowl toss the buk choy following the permanent 1 2 tablespoon oil season following salt and grill for virtually 1 minute per side or until grill marks form transfer the buk choy to a caustic board and cut out the cores return the buk choy to the bowl and toss similar to half of the reserved marinade
• dry the marinade off of the steak and season next salt growth the heat for the char grill to high functioning in batches grill the steak for just about 30 seconds per side or until grill marks form and the steak is cooked to medium rare doneness transfer the steak to a barbed board and land for virtually 2 minutes cut the beef into 3cm bite size pieces and toss as soon as the steadfast 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 taking into consideration salt
• divide the rice accompanied by 4 bowls place the buk choy carrot salad and steak higher than the rice spooning any sauce that has accumulated from the steak into the bowls height each like an egg sprinkle once spring onions and serve

Nutritions of Korean Beef Rice Bowl Recipe

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