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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Japanese-style Seared Beef?
The preparation time for Japanese-style Seared Beef with a carrot & cucumber salad is between 20 and 30 minutes.
What is the total time required to make Japanese-style Seared Beef with a carrot & cucumber salad?
The total time required to make Japanese-style Seared Beef with a carrot & cucumber salad is between 30 and 35 minutes.
How many servings does Japanese-style Seared Beef provide?
4 servings
What are the main ingredients in Japanese-style Seared Beef?
Beef, Carrot, Cucumber, Free-Range Beef Rump, Japanese Dressing, Jasmine Rice, Lemon Juice, Mixed Sesame Seeds
What is the nutritional information of Japanese-style Seared Beef?
Calories: 958, Carbs: 115 grams, Fat: grams, Protein: 43.9 grams, Sugar: 32.1 grams, Salt: 1200 grams
How do I prepare Japanese-style Seared Beef?
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.
What should be prepared from my kitchen to make Japanese-style Seared Beef?
Beef, Carrot, Cucumber, Free-Range Beef Rump, Japanese Dressing, Jasmine Rice, Lemon Juice, Mixed Sesame Seeds
How many calories does Japanese-style Seared Beef have?
958 calories
How much fat content does Japanese-style Seared Beef have?
grams
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