Korean Beef Bowls
Ingredients
- 400 g Rump Steak thinly sliced
- 1 Red Onion thinly sliced
- 2 Tbsp Soy sauce
- 2 Cloves Garlic
- 1/2 inch Ginger grated
- 2 Tbsp honey
- 1 Tbsp Rice Bran Oil
- 450 g brown Rice Cooked
- 200 g Packet Slaw
Instructions
- In a large bowl or container combing the soy sauce, garlic, ginger and honey. Then add in the steak slices and onion and stir to coat. Allow to sit to marinate for 10mins. Or if you have time leave for up to 4 hrs!
- Heat a fry pan or wok with oil and then fry the steak on high heat for 6mins, stirring occasionally so that it doesn’t stick!
- Serve the Korean beef on rice with a side of slaw.
- Serve with kewpie mayo and siracha for extra flavour!
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