Ingredients
- 500g beef rump steak
- 5tbsp soy sauce
- 3tbsp gochujang
- 3tbsp mirin
- 2tbsp honey
- 2tbsp minced garlic
- 1tbsp minced ginger
- Black pepper (to taste)
- 4tbsp oyster sauce
- 2tbsp sesame oil
- 4 carrots
- 2/3 cup apple cider vinegar
- 2/3 cup water
- 1/2tsp salt
- 1tbsp sugar
- Broccoli
- Cooking oil
- Basmati rice to serve
Method
- Dice the steak, heat the oil in a pan over medium-high heat, add the steak and brown
- Combine the soy sauce, gochujang, mirin, honey, garlic, ginger and pepper in a bowl, then add to the steak and reduce heat to a simmer.
- Thinly slice/grate/jullien (your choice) the carrots and place in a bowl. Create a quick pickling mix by combining vinegar, water, salt and sugar (mix until dissolved), add to the carrots and set aside.
- Once the steak is tender, add the oyster sauce and sesame oil.
- Cook the rice according to preference. Steam the broccoli.
- Serve the beef over the cooked rice, garnish with broccoli and pickled carrot. Add a creamy/spicy sauce if you'd like.
Product used in recipe
- LEE KUM KEE - LKK SESAME OIL 207ML
