Ingredients

The following ingredients have 2 Servings
  • 1 rump steak, trimmed of any fat
  • 1 tbsp gochujang (Korean red pepper paste)
  • 250g pouch steamed brown basmati rice
  • olive oil
  • 1 carrot, shredded
  • 1 red pepper, thinly sliced
  • 2 spring onions, thinly sliced
  • 1 sheet nori, cut into strips
  • 1 tbsp sesame seeds
  • 1 tsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1/2 clove garlic, crushed
  • grated to make 1 tsp ginger

Instruction

  • Rub the steak all over with the gochujang and a good grind of black pepper. Leave to marinate for 30 minutes at room temperature.
  • Heat the rice following pack instructions.
  • Put a little oil in a frying pan over a medium heat. Season the steak with salt and add to the pan, cooking for 2-3 minutes on each side. Rest on a plate for 2 minutes, then slice thinly.
  • Whisk all of the dressing ingredients and add the resting juices from the steak.
  • Toss the rice with ¾ of the dressing and divide between bowls. Add the veggies, nori and sliced steak in little piles and finish with a sprinkling of sesame seeds and the rest of the dressing.