This Korean-influenced stir fry bowl is deeply flavoured and you can choose how much kick it contains by adjusting the chilli flakes. If you like it sweet, switch the fresh pineapple for a pineapple ring.
Serves 2
Prep Time: 10 minutes + 30 minutes marinating time
Cook Time: 15 minutes
Ingredients
2cm root ginger, finely grated
2 tbsp soy sauce
2 tbsp mirin
2 garlic cloves
2 tbsp pineapple, roughly chopped
1 tsp chilli flakes
1/2 tbsp soft brown sugar
1 tsp sesame oil
400g sirloin or rump steak , thinly sliced
1 medium onion, sliced
1 tbsp toasted sesame seeds
Basmati rice to serve
2 spring onions, sliced
Method
Put the ginger, soy, mirin, garlic, pineapple, chilli flakes, sugar and 1 tsp of the sesame oil in a food processor and blend into a thin paste.
Put the sliced steak into a small bowl and pour the paste over the top. Leave to marinate for half an hour.
Heat the sesame oil in a medium saucepan over high heat. When it is hot and shimmering, add the onion and stir-fry for 5 minutes or so.
Reduce the heat to medium-high and add the beef and any excess marinade. Cook for 5-10 minutes or so, stirring, until the meat is cooked through.
Sprinkle the spring onions on top and stir in.
Remove from the heat and serve with rice, sprinkling the sesame seeds over the top.
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