Don’t you just love it when a recipe requires easy prep and minimal time in the kitchen, but still results in a delicious plate of food? On a bed of fluffy basmati rice comes slices of seared beef, basted with a special UCOOK Japanese dressing. Sided with pickled cucumber & carrot and finished with toasted sesame seeds.
Japanese-style Seared Beef
Japanese-style Seared Beef
with a carrot & cucumber salad
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Carrot
- Cucumber
- Free-Range Beef Rump
- Japanese Dressing
- Jasmine Rice
- Lemon Juice
- Mixed Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
NICE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
JAPANESE-STYLE STEAK
Return a pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan, reserving the pan juices, baste with the Japanese dressing, and rest for 5 minutes before slicing and seasoning.
PICKLED VEG
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the carrot & cucumber ribbons.
QUICK & EASY, RIGHT?
Plate up the fluffy rice and top with the seared rump. Drizzle over the reserved pan juices. Side with the carrot & cucumber salad, sprinkled with the toasted sesame seeds.
Jasmine Rice - 100ml
Mixed Sesame Seeds - 10ml
Free-range Beef Rump - 160g
Japanese Dressing - 50ml
Lemon Juice - 10ml
Carrot - 120g
Cucumber - 100g
NICE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
JAPANESE-STYLE STEAK
Return a pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan, reserving the pan juices, baste with the Japanese dressing, and rest for 5 minutes before slicing and seasoning.
PICKLED VEG
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the carrot & cucumber ribbons.
QUICK & EASY, RIGHT?
Plate up the fluffy rice and top with the seared rump. Drizzle over the reserved pan juices. Side with the carrot & cucumber salad, sprinkled with the toasted sesame seeds.
Jasmine Rice - 200ml
Mixed Sesame Seeds - 20ml
Free-range Beef Rump - 320g
Japanese Dressing - 100ml
Lemon Juice - 20ml
Carrot - 120g
Cucumber - 200g
NICE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
JAPANESE-STYLE STEAK
Return a pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan, reserving the pan juices, baste with the Japanese dressing, and rest for 5 minutes before slicing and seasoning.
PICKLED VEG
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the carrot & cucumber ribbons.
QUICK & EASY, RIGHT?
Plate up the fluffy rice and top with the seared rump. Drizzle over the reserved pan juices. Side with the carrot & cucumber salad, sprinkled with the toasted sesame seeds.
Jasmine Rice - 300ml
Mixed Sesame Seeds - 30ml
Free-range Beef Rump - 480g
Japanese Dressing - 150ml
Lemon Juice - 30ml
Carrot - 240g
Cucumber - 300g
NICE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
JAPANESE-STYLE STEAK
Return a pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan, reserving the pan juices, baste with the Japanese dressing, and rest for 5 minutes before slicing and seasoning.
PICKLED VEG
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the carrot & cucumber ribbons.
QUICK & EASY, RIGHT?
Plate up the fluffy rice and top with the seared rump. Drizzle over the reserved pan juices. Side with the carrot & cucumber salad, sprinkled with the toasted sesame seeds.
Jasmine Rice - 400ml
Mixed Sesame Seeds - 40ml
Free-range Beef Rump - 640g
Japanese Dressing - 205ml
Lemon Juice - 40ml
Carrot - 240g
Cucumber - 400g
Woolies Products in this dish
