Name: Korean-Style Beef Rice Bowls
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 2 porciones
Ingredients: 300 g beef sirloin or rump steak, thinly sliced; 300 g cooked jasmine rice; 30 ml soy sauce; 15 ml sesame oil; 15 g brown sugar; 3 garlic cloves, minced; 10 g fresh ginger, grated; 15 ml rice vinegar; 1 small carrot, julienned; 0.5 cucumber, thinly sliced; 2 spring onions, sliced; 10 g sesame seeds; 15 ml neutral cooking oil; Pinch of black pepper; Optional: sliced chilli or 2 fried eggs

Ingredientes

300 g beef sirloin or rump steak, thinly sliced
300 g cooked jasmine rice
30 ml soy sauce
15 ml sesame oil
15 g brown sugar
3 garlic cloves, minced
10 g fresh ginger, grated
15 ml rice vinegar
1 small carrot, julienned
1/2 cucumber, thinly sliced
2 spring onions, sliced
10 g sesame seeds
15 ml neutral cooking oil
Pinch of black pepper
Optional: sliced chilli or 2 fried eggs

Instrucciones

1
Whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and black pepper. Toss the beef in the marinade and let it rest for 10–15 minutes.
2
Prepare the toppings while the beef marinates. Keep the carrot and cucumber raw for a lovely crisp contrast, dear.
3
Heat a large skillet or wok until very hot. Add the cooking oil, then stir-fry the beef in a single layer for 2–3 minutes per side. Cook in batches if needed—crowding the pan makes the beef steam instead of brown.
4
Warm the cooked rice and divide it between two bowls. Spoon the beef over the top.
5
Add the carrot, cucumber, spring onions, and sesame seeds. Finish with chilli or a fried egg if you fancy.
6
Serve immediately, with any sauce left in the pan drizzled over the bowls.

Receta generada por IA: Esta receta fue creada por un chef de IA. Verifica los ingredientes, cantidades y tiempos de cocción antes de preparar. Siempre revisa los alérgenos.

Prep:15 minutes

Cocción:20 minutes

Total:35 minutes

Porciones:2

Korean-Style Beef Rice Bowls

Ingredientes

Instrucciones

Comments

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