Black sesame seeds are sprinkled over the most umami-fied pan-fried steak you’ve ever tasted, Chef! The secret is UCOOK’s special Korean basting sauce, which is a mouthwatering must-try when combined with gojuchang & fresh ginger. Served with steaming jasmine rice and earthy green beans.
Savoury Spicy Asian Beef & Rice
Savoury Spicy Asian Beef & Rice
with fluffy rice & black sesame seeds
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Sugar/Sweetener/Honey
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.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan, season, and cover.
STEAK
In a small bowl, combine the grated ginger, 5ml of sweetener, the Gochujang (to taste), and the Korean sauce. Return the 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). In the final minute, remove the pan from the heat and baste the steak with the Korean sauce mixture. Remove from the pan with all the pan juices. Rest before slicing and seasoning.
DINNER IS READY
Bowl up the rice, top with the steak slices, and side with the charred green beans. Drizzle over the reserved pan juices and sprinkle over the sesame seeds. Well done, Chef!
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.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan, season, and cover.
STEAK
In a small bowl, combine the grated ginger, 10ml of sweetener, the Gochujang (to taste), and the Korean sauce. Return the 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). In the final minute, remove the pan from the heat and baste the steak with the Korean sauce mixture. Remove from the pan with all the pan juices. Rest before slicing and seasoning.
DINNER IS READY
Bowl up the rice, top with the steak slices, and side with the charred green beans. Drizzle over the reserved pan juices and sprinkle over the sesame seeds. Well done, Chef!
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.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
STEAK
In a small bowl, combine the grated ginger, 15ml of sweetener, the Gochujang (to taste), and the Korean sauce. Return the 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). In the final minute, remove the pan from the heat and baste the steak with the Korean sauce mixture. Remove from the pan with all the pan juices. Rest before slicing and seasoning.
DINNER IS READY
Bowl up the rice, top with the steak slices, and side with the charred green beans. Drizzle over the reserved pan juices and sprinkle over the sesame seeds. Well done, Chef!
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.
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
STEAK
In a small bowl, combine the grated ginger, 20ml of sweetener, the Gochujang (to taste), and the Korean sauce. Return the 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). In the final minute, remove the pan from the heat and baste the steak with the Korean sauce mixture. Remove from the pan with all the pan juices. Rest before slicing and seasoning.
DINNER IS READY
Bowl up the rice, top with the steak slices, and side with the charred green beans. Drizzle over the reserved pan juices and sprinkle over the sesame seeds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Savoury Spicy Asian Beef & Rice?
The preparation time for Savoury Spicy Asian Beef & Rice with fluffy rice & black sesame seeds is between 15 and 20 minutes.
What is the total time required to make Savoury Spicy Asian Beef & Rice with fluffy rice & black sesame seeds?
The total time required to make Savoury Spicy Asian Beef & Rice with fluffy rice & black sesame seeds is between 20 and 25 minutes.
How many servings does Savoury Spicy Asian Beef & Rice provide?
4 servings
What are the main ingredients in Savoury Spicy Asian Beef & Rice?
Beef, Beef Rump, Black Sesame Seeds, Fresh Ginger, Gochujang, Green Beans, Jasmine Rice, Korean Sauce
What is the nutritional information of Savoury Spicy Asian Beef & Rice?
Calories: 781, Carbs: 86 grams, Fat: grams, Protein: 44.5 grams, Sugar: 7.9 grams, Salt: 817 grams
How do I prepare Savoury Spicy Asian Beef & Rice?
GREEN BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan, season, and cover. STEAK: In a small bowl, combine the grated ginger, 10ml of sweetener, the gochujang (to taste), and the Korean sauce. Return the 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). In the final minute, remove the pan from the heat and baste the steak with the Korean sauce mixture. Remove from the pan with all the pan juices. Rest before slicing and seasoning. DINNER IS READY: Bowl up the rice, top with the steak slices, and side with the charred green beans. Drizzle over the reserved pan juices and sprinkle over the sesame seeds. Well done, Chef! 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.
What should be prepared from my kitchen to make Savoury Spicy Asian Beef & Rice?
Beef, Beef Rump, Black Sesame Seeds, Fresh Ginger, Gochujang, Green Beans, Jasmine Rice, Korean Sauce
How many calories does Savoury Spicy Asian Beef & Rice have?
781 calories
How much fat content does Savoury Spicy Asian Beef & Rice have?
grams
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