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Rice with Beef and
Vegetables HT MC
Korean 35mins
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675g/1 ½ lb
White Rice 1 Cucumber, cut into 2.5cm/1-inch slices |
100g/4oz Spinach or Bellflower Roots,
shredded |
Instructions
1. Place the rice in a large bowl, cover with water and leave to soak for 30
minutes.
2. After the soaking time, drain the rice well and place in a large saucepan
together 840ml/26fl.oz of water, bring them to the boil and continue to boil for
10-15 minutes.
3. Reduce the heat, cover and simmer for 5 minutes without removing the lid.
4. Meanwhile, season the meat with the soy sauce, garlic, salt and pepper. Heat
1 tablespoon of vegetable oil in a frying pan or wok, add the beef and stir-fry
for a few minutes until cooked. Keep warm.
5. In a separate frying pan or wok, heat 2 teaspoons of sesame oil in a wok or
frying pan until very hot, add the cucumber and stir-fry for 1 minute only.
Transfer to a large plate to cool.
6. Add a little more sesame oil to the wok/frying pan, heat until very hot then
stir-fry the spinach or bellflower roots. Remove from the pan and repeat the
process with the bean sprouts, mushrooms and carrots – cooking each separately.
7. Heat some vegetable oil in a large frying pan and fry the eggs sunny-side-up.
8. To serve - Place the lettuce leaves in individual bowls. Place a mound of
rice in the centre of each bowl then arrange the other ingredients around the
rice, keeping them separate. Finally place the fried egg on top of the rice
mound and serve immediately with seasoned chilli paste which diners can help
themselves to.
More Beef Recipes | Beef Cuts | General Beef/Veal Preparations |
