Sizzling Sesame Korean Beef

Name: Sizzling Sesame Korean Beef with Bok Choy
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Roaming Roosters Steak; 3 Chinese Soy Sauce; 1 Sugar; 2 Spring Onion; 1 Pak Choi; ½ Sesame Oil; 2 Sesame Seeds; ½ Garlic Clove; 200 Basmati Rice; ⅔ Ginger; Salt

with Bok Choy

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In his tireless quest for new recipe inspiration Patrick has been eating at a few Korean restaurants of late and was inspired to knock up this sizzling beef number. The trick is to put your steak in the freezer for 40 minutes before you start and then it’s easier to slice wafer thin ribbons for a deliciously tender finish!

Tags:

Lactose Free

Allergens:

Gluten

•Soja

•Sesamzaad

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyEasy

Ingredients

serving amount

Roaming Roosters Steak

Chinese Soy Sauce

(Contains: Gluten, Soja)

Spring Onion

Pak Choi

Sesame Oil

(Contains: Sesamzaad)

Sesame Seeds

(Contains: Sesamzaad)

Garlic Clove

200

Basmati Rice

⅔

Ginger

Not included in your delivery

Sugar

Salt

Nutritional information

/ per serving

Energy (kcal)520 kcal

Energy (kJ)2176 kJ

Fat18 g

of which saturates5 g

Carbohydrate40 g

Protein47 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Knife

•Bowl

•Pot

•Pan

•Fork

Instructions

Put your steak in the freezer for 40 mins before you start cooking (essential step!). Peel and finely dice the garlic. Peel the ginger using the edge of a spoon and very finely chop (or grate). Chop the spring onion into micro-thin discs, separating the white and green parts.

Mix together the soy sauce with 1 tbsp of sugar and the sesame oil. Add the ginger and garlic and keep stirring until the sugar dissolves. Next stir in the whites of the spring onions.

Slice the beef into as many wafer thin slices as you can. Add the beef to the soy sauce mixture, stir thoroughly and leave for as long as possible. Tip: This would be a great step to do well in advance - we left it for an hour and it made a HUGE difference to the flavour, but let your appetite make the decision!

Bring 300ml of water to a gentle boil with ¼ tsp of salt. Place your rice into the 300ml of boiling water and put on a lid. Cook for 10 mins on the lowest heat possible then remove from the heat for 10 mins. Do not touch the lid until 20 mins are up to ensure the rice is cooked perfectly.

Boil 3cm of water in another medium sized pot and place a colander over the top. Tip: The bottom of the colander should not touch the water. Very finely chop (‘shred’) the bok choy widthways and place in the colander. Put a lid on top and steam the bok choy for 2 mins before keeping to the side.

Heat a teaspoon of oil on high heat in a frying pan. Once really hot add a cupful of your beef mix and fry for around 4-5 mins until cooked. Tip: Patrick slightly undercooked his to keep it really juicy. Tip: Cooking in batches will stop the meat stewing and give you a nicer texture.

Separate the grains of rice with a fork and stir through the greens of the spring onion. Stir through the bok choy and serve your beef on top with a sprinkle of sesame seeds.