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Recipe
Korean Steak Salad & Rice
Ingredients
- 4 boiled eggs (boiling water – 7-8 minutes)
- 360g cooked rice
- 2 cucumbers, sliced
- 2 red capsicums, sliced
- 1 small red onion, sliced
- 800g sirloin steak (cut in cubes)
- 4 tbsp vegetable oil
- Sesame seeds, garnish
Beef Marinade:
- 2 tbsp corn starch
- 4 tbsp gochujang
- 4 tbsp soy sauce
Sauce:
- 4 tbsp oyster sauce
- 4 tbsp beef broth
- 4 tbsp soy sauce
- 2 tsp dark soy sauce
- 4 tbsp mirin
Salad dressing:
- ¼ cup soy sauce
- ¼ cup water
- 3 tbsp rice vinegar
- 3 tbsp sesame oil
(Dressing keeps in the fridge for up to 8 weeks)
Instructions
- In a medium bowl, add the beef and all the marinade ingredients. Toss well and marinade for 10 minutes while prepping all the other ingredients.
- In a small bowl, whisk all the sauce ingredients together and set aside.
- Whisk together all salad dressing ingredients in a bowl and set aside. The dressing will keep in the fridge for up to 8 weeks in an airtight container.
- Heat the vegetable oil in a medium wok then add the beef and spread it out as much as possible. Let it sear, without touching them for 2 minutes and then toss. Cook for another minute, tossing as necessary. Stir in the sauce and mix until combined. Drizzle with sesame oil and remove from heat. Divide into 4 and place the beef in the large meal prep container compartment.
- In a small bowl, mix cucumber, red capsicum and red onion and place salad next to the beef. (Add 2 tbsp of the salad dressing just before eating)
- Add the egg to the smallest compartment and cooked rice to the remaining compartment.
- Stack in the fridge to go.