Sizzling Korean-style Beef
This recipe yields a deliciously flavorful and tender beef stir-fry that is sure to tantalize your taste buds. The combination of soy sauce, mirin, garlic, and sesame oil creates a rich and savory sauce that perfectly coats the succulent rump steak. Mixed with crunchy spring onions and toasted sesame seeds, this dish is a delightful symphony of textures and flavors. Pair it with steamed basmati rice for a complete and satisfying meal that will leave you craving more.
— Constant Cookbook
Ingredients
- 300g rump steak , trimmed of all fat
- 2 tsp sugar (any type will do)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 garlic cloves , chopped
- sesame oil
- vegetable oil
- 4 spring onions , sliced lengthways
- 1 tbsp sesame seeds , toasted
- 100g basmati rice , steamed, to serve
Instructions
- In a small bowl, mix together the soy, mirin or honey, and cornflour paste. Heat the oil in a wok or large frying pan. Season the beef and sear in batches, then remove to a plate and cover with foil to keep warm. Fry the garlic and chilli, then add the spring onions and beansprouts, and stir-fry for 2 mins.
- Return the beef to the wok and add the spinach along with the sauce. Keep stir-frying for another 2-3 mins until the spinach has wilted. Serve sprinkled with the sesame seeds and some rice, if you like.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 470 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 1.8 milligram of sodium
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