Korean-style bibimbap with seared steak and egg
A popular Korean dish, this brown rice bowl is layered with tender strips of steak and a rainbow of colourful veg. Traditionally you’d stir in a raw egg before eating, but here it’s fried in sesame oil and laid on top.
1 pak choi
1 tbsp sesame oil
200g carrot
2 eggs
2 garlic cloves
2 spring onions
2 tbsp tamari
2 tsp chilli paste
2 tsp white sesame seeds
2 x 150g flat iron steak
80g brown rice
Boil a kettle. Rinse the brown rice and add to a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, then drain. Finely chop or grate the garlic and finely slice the spring onions, removing the root end. Thinly slice the pak choi. Using a vegetable peeler or julienne peeler, peel then slice the carrot into long thin strips.
On a medium heat, warm the sesame oil in a frying pan. Season the steak on both sides and place in the pan. Cook until golden brown, 2-3 mins each side for medium rare or 4-5 mins each side for well done. Remove the steak from the pan and leave to rest.
In the same pan, cook the garlic for 1 minute, then add the pak choi, spring onions and half of the tamari. Cook for a further 3 mins. In a small frying pan, add the remaining sesame oil on a medium-high heat and fry the eggs for a few mins until cooked.
Thinly slice the steak. Mix the remaining tamari with the chilli paste. Spoon the brown rice into two warm bowls, top with the pak choi, raw carrot strips, fried egg and sliced steak. Sprinkle the sesame seeds over the steak and drizzle over the chilli sauce.
Recipe from mindfulchef.com
