Photo: Marina Oliphant
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Ingredients
- 300g scotch fillet
- 1 onion, halved and finely sliced
- 3 tbsp soy sauce
- 1 tbsp kochujang or chilli sauce
- 2 garlic cloves, crushed
- 1 tbsp soft brown sugar
- 2 tsp sesame oil
- Sea salt and pepper
- 400g jasmine rice, rinsed
- 1 tbsp vegetable oil
- 50g baby spinach leaves
- Carrot and cucumber pickles (see recipe)
- 1 tbsp sesame seeds
- extra kochujang or chilli sauce for serving
- Carrot and cucumber pickles
- Half cucumber, stripe-peeled and finely sliced
- Half carrot, cut into fine matchsticks
- 1 tbsp coarse salt
- 1 tbsp castor sugar
- 2 tbsp rice vinegar
Method
Slice the beef into thin strips and toss with the onion, soy sauce, kochujang or chilli sauce, garlic, sugar, sesame oil, salt and pepper. Set aside for 30 minutes.Combine rice and 700 millilitres water in a lidded pot and bring to the boil. Cover tightly, reduce to very low and cook for 16 minutes. Remove from the heat and rest for five minutes, then fluff with a fork.Heat a wok or fry pan, add oil then beef and its marinade. Stir-fry over high heat, tossing well, until cooked (about four minutes). Add the spinach leaves for 30 seconds until just wilted.
Warm four deep Asian bowls and half fill each bowl with cooked rice. Spoon beef on top. Arrange carrot and cucumber pickles on top, scatter with sesame seeds. Serve with extra kochujang or chilli sauce so everyone can add to their own taste as they fold the toppings into the rice.
Carrot and cucumber pickles
Toss the cucumber and carrot with the salt and leave for 30 minutes. Dissolve the sugar in rice vinegar. Drain and rinse the vegetables, squeeze dry and toss in the sweet vinegar. Leave until ready to serve, then drain.
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