Korean Beef Rice Bowl

Ingredients

350 g beef chuck steak
2 mandarins, rind removed avoiding white pith and finely chopped, juiced
3 cm piece ginger, peeled, finely chopped
2 garlic cloves, finely chopped
1 birdseye chilli, finely chopped
1 1/2 Tbs honey
1 1/2 Tbs soy sauce
1 1/2 Tbs olive oil
1/2 bunch baby bok choy, quartered
3 cups steamed rice
4 eggs, fried
Spring onion curls, to serve

Carrot salad:

2 carrots, peeled, cut into matchsticks
2 tsp sesame seeds, toasted
2 tsp sesame oil

Method

Cut the steak against the grain into 6 mm-thick slices. Use a meat mallet to pound the slices until 3 mm thick. Place slices in a large bowl. In a medium bowl, whisk mandarin rind, mandarin juice, ginger, garlic, chilli, honey, soy sauce and 1 tablespoon of the oil. Add 1 1/2 tablespoons of the mandarin mixture to the steak in the bowl. Cover and marinate the steak for at least 1 hour. Reserve remaining mandarin mixture.

Heat a char-grill on medium-high. Place bok choy and remaining oil in a bowl and toss to coat. Season with salt. Cook bok choy on grill for 1 minute each side or until grill marks form. Transfer to a chopping board and cut out the cores. Return the bok choy to the bowl. Toss with half the reserved mandarin mixture.

Remove the steak from the bowl and pat dry with paper towel. Season with salt. Heat the char-grill on high. Cook the steak on the grill, in batches, for 30 seconds each side or until grill marks form and the steak is cooked to medium-rare. Transfer to a chopping board and set aside for 2 minutes to rest. Cut the beef into bite-size pieces and toss with the remaining reserved mandarin mixture.

Meanwhile, to make the carrot salad, combine the carrot, sesame seeds and oil in a small bowl. Season with salt.

Divide the rice, bok choy, carrot mixture and steak among serving bowls. Spoon over any juices from the steak. Top each with an egg and sprinkle with the spring onion.

Credits: Coles

Photo Credits: Coles