Method
Ingredients
Ingredients
- For marinating
- 120g Tilda Jasmine Rice
- 350g tenderloin beef steak, i.e. ribeye or sirloin, thinly sliced. Tip: freezing it first makes slicing easier.
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, finely sliced
- ½ brown onion, grated
- 2 tbsp light soy sauce
- ½ tbsp sesame oil
- 1 tbsp honey or brown sugar
- ½ tbsp mirin (optional)
- Garnish with
- Handful of chopped spring onions
- 1 tsp toasted sesame seeds
- Portion of kimchi on the side
Method
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Combine all the marinating ingredients together in a large bowl or zip-lock bag, and thoroughly mix with the sliced steak. Allow this to marinate for at least 1 hour, preferably overnight.
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When you're ready to cook, heat 1 tbsp cooking oil in a large frying pan or griddle pan and add the beef to cook for 3-4 mins until the meat is cooked through.
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Remove from heat onto a serving plate and garnish with spring onions and sesame seeds.
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Bring a pan of water to a boil and add the rice. Simmer for 10-12 minutes. Drain well and serve.
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Serve with Tilda Fragrant Jasmine Rice and some kimchi on the side.