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- the hotter, the better. 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.
/ Serving 5 people
To prepare the ingredients, rinse the Jasmine rice well. Peel and finely grate the ginger, and peel and crush the garlic. Slice the beef rump into 0.5 cm strips. Dice the zucchini, wash and grate the carrot, finely slice the brown onion, and wash the baby spinach leaves.
Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.
In a large non-metallic bowl, combine the salt-reduced soy sauce, ginger, garlic, brown sugar, sesame oil and the premium beef rump strips. Toss to coat the strips in the marinade. Tip: If you have time, allow the beef to sit, covered, for 10-15 minutes to marinate.
Heat the olive oil in a large wok or saucepan over a high heat. Add the beef strips and cook for 1-2 minutes, or until brown. Set aside on a plate. Add the zucchini, carrot and brown onion to the wok. Cook for a further 2-3 minutes, or until just softened. Pour the meat back into the pan with the remaining marinade. Cook for 1 minute, or until combined. Stir through the baby spinach leaves until wilted. Remove the wok from the heat.
To serve, spoon the Jasmine rice into bowls. Top with the Korean beef and sesame seeds. Enjoy!