Super Sesame Sizzling Korean Beef
This dish is all about crispy, sizzling beef strips infused with the nuttiness of sesame seeds. To make sure you’re getting the most out of your dish, really turn your pan up to 11. A scorching hot surface is what your steaks needs to add a perfect smokiness to all that lovely flavour. Make sure you cut them up as finely as you can as well to ensure that melt in your mouth deliciousness!
Always refer to the product label for the most accurate ingredient and allergen information.
400 g
Porterhouse steak
150 g
rice
½ bunch
bok choy
1 bunch
spring onions
1
long red chilli
2 clove
garlic
1 knob
ginger
10 g
sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)Not included in your delivery
4 tbs
soy sauce (or gluten free tamari soy sauce)
(ContainsSoy, Gluten)1 tbs
sugar
½ tbs
sesame oil
(ContainsSesame)salt
pepper
vegetable oil
Thinly slice the beef. If you have extra time it helps if the meat is partially frozen, making it easier to slice the meat even thinner. Even 10 minutes in the freezer will help.
Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn't need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes. In the last 3 minutes, throw in the chopped bok choy and spring onions. When the rice is soft and the vegetables are a vibrant green, drain and refresh under cold running water and season with salt and pepper.
Combine the soy sauce, sugar, chili, garlic, ginger and sesame oil in a bowl. Add the beef and stir well to coat. Grind some black pepper over it. Heat a small amount of vegetable oil in a wok or large frying pan over high heat until very hot. Cook the beef, turning frequently until browned.
Serve the sizzling beef with a side of rice, bok choy and spring onions and sprinkle with sesame seeds. Did you know? The magic phrase “open sesame” was first used in the tale “Ali Baba and the Forty Thieves”, and is believed to refer to the actual fruit (which releases aromatic seeds when mature).