Korean Steak Bowls
25 mins
4 to 5 SERVINGS
INGREDIENTS
STEAK BITES:- Sadia beef cubes x 1 packet
- Fine sea salt and freshly-cracked black pepper
- 1 tbsp avocado oil (or any high-heat oil)
- 1-2 tbsp soy sauce
SESAME CUCUMBER SLAW:
- 1 bag (14 ounce) coleslaw
- 1 cucumber, sliced into half moons
- 1 cup fresh cilantro, chopped
- 2/3 cup green onions, thinly-sliced
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil (optional)
SPICY SAUCE:
- 1/3 cup plain Greek yoghurt (or mayo)
- 2 tbsp gochujang paste
RICE:
- 2 cups white or brown rice
METHOD
- Cook the rice.
- Make the sauce by whisking the Greek yoghurt and gochujang together, until combined. For a more drizzly dressing, whisk in a few extra tablespoons of water until the mix reaches your desired consistency. And if it tastes a bit too spicy, stir in some extra Greek yoghurt. Make sure to consume within 3 days.
- Make the slaw by tossing all ingredients together in a large bowl until combined. Store in refrigerator until ready to be served.
- Season the beef evenly with a generous pinch of salt and a few twists of freshly-cracked black pepper.
- Heat the oil in a large sauté pan over high heat until it is shimmering. (You want the pan to be very hot!)
- Quickly add the beef cubes to the pan in an even layer.
- Cook the beef for 2 minutes without stirring.
- Flip and cook the beef for about 2 more minutes, or until the steak is seared on both sides and cooked to your desired level of doneness.
- Transfer beef to a clean bowl and toss with soy sauce.
- Assemble the bowls. In your serving bowls, layer a portion of rice, slaw and beef.
- Split into equal portions. Allow the dish to cool before storing in refrigerator.
- Drizzle generously with the spicy sauce and an optional sprinkle of chopped cilantro for garnish when serving.
Beef Cubes
No artificial flavours and preservatives
Farm Fresh
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