Korean beef rice bowl recipe

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To begin as soon as this particular recipe, we must prepare a few ingredients. You can cook Korean beef rice bowl recipe using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Korean beef rice bowl recipe:

1. 350g Coles beef chuck steak, sliced adjacent to adjacent next the grain into 6mm thick slices, after that pounded to 3mm thickness
2. 2 small mandarins, zest finely chopped, juiced
3. 3cm piece admittance ginger (15g), peeled, finely chopped
4. 2 cloves garlic, finely chopped
5. 1 nature eye chilli, finely chopped
6. 1 1/2 tbsp Coles brand honey
7. 1 1/2 tbsp Kikkoman soy sauce
8. 1 1/2 tbsp olive oil
9. 1/2 bunch baby buk choy, quartered
10. 2 small-medium carrots (160g), peeled, cut into thin matchstick-size strips
11. 2 tsp Hoyts sesame seeds, toasted
12. 2 tsp Yeos sesame Oil
13. 3/4 cup Coles brand long grain rice, cooked
14. 1 spring onion, thinly sliced
15. 4 Coles brand set exonerate release range eggs, fried sunny-side stirring

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Instructions to make Korean beef rice bowl recipe:

1. To prepare the steak and buk choy, place the sliced steak in a large zip lock bag. In a medium bowl, work up the mandarin zest, juice, ginger, garlic, chilli, honey, soy sauce, and 1 tablespoon of the oil. Coat the steak in the same way as 1 1/2 tablespoons of the marinade. Seal the bag and marinate the steak for at least 1 hour. Reserve the steadfast marinade.
2. Heat a char-grill pan greater than medium-high. In a large bowl, toss the buk choy vanguard the immovable 1/2 tablespoon oil, season in the same exaggeration as salt, and grill for about 1 minute per side, or until grill marks form. Transfer the buk choy to a pointed board and cut out the cores. Return the buk choy to the bowl and toss in the same habit as half of the reserved marinade.
3. Dry the marinade off of the steak and season following salt. smash up the heat for the char-grill to high. involved in batches, grill the steak for nearly 30 seconds per side, or until grill marks form and the steak is cooked to medium-rare doneness. Transfer the steak to a mordant board and reach off for not quite 2 minutes. Cut the beef into 3cm bite-size pieces and toss in the same way as the enduring steadfast reserved marinade.
4. 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.
5. Divide the rice accompanied by 4 bowls. Place the buk choy, carrot salad, and steak greater than the rice, spooning any sauce that has accumulated from the steak into the bowls. peak each as soon as an egg, sprinkle as soon as spring onions and serve.

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