Beef

Hayden Quinn's beef bibimbap bowl

Name: Beef bibimbap bowl
Yield: 4
Ingredients: 1½ cups long-grain rice; 1-2 tbs sambal oelek (depending on desired heat); 2 tsp sesame oil; 2 tbs rice bran oil; 100g shiitake mushrooms, trimmed, halved; 2 tbs soy sauce; 2 x 250g rump steaks; 4 fried eggs, avocado wedges and watercress sprigs, to serve; ½ cup (125ml) rice wine vinegar; 2 tbs sugar; ½ bunch baby (Dutch) carrots, trimmed, thinly sliced (we used a mandoline); 1 bunch radishes, trimmed, thinly sliced (we used a mandoline); 1 Lebanese cucumber, halved horizontally, seeds removed, sliced

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by Hayden Quinn

Mar 26, 2018

“This quick rice bowl is full of fun flavours” - Hayden Quinn.

1½ cups long-grain rice
1-2 tbs sambal oelek (depending on desired heat)
2 tsp sesame oil
2 tbs rice bran oil
100g shiitake mushrooms, trimmed, halved
2 tbs soy sauce
2 x 250g rump steaks
4 fried eggs, avocado wedges and watercress sprigs, to serve

Quick Pickles

½ cup (125ml) rice wine vinegar
2 tbs sugar
½ bunch baby (Dutch) carrots, trimmed, thinly sliced (we used a mandoline)
1 bunch radishes, trimmed, thinly sliced (we used a mandoline)
1 Lebanese cucumber, halved horizontally, seeds removed, sliced

Method

1.

Cook rice according to packet instructions.
2.

For quick pickles, place vinegar, sugar, ½ cup (125ml) water and 2 tsp salt in a pan over high heat. Bring to the boil and simmer for 1 minute or until sugar and salt dissolve. Remove from heat and set aside to cool. Place vegetables in a container, pour in cooled liquid, and turn to coat. Leave to pickle for at least 10 minutes.
3.

To make a chilli sauce, combine sambal and sesame oil in a small bowl. Set aside.
4.

Heat 1 tbs rice bran oil in a large non-stick frypan over medium-high heat. Add mushrooms and cook for 2 minutes. Deglaze pan with 1 tbs soy sauce, then transfer mushrooms to a plate and cover loosely with foil. Heat remaining oil in the same pan. Cook steaks 2 minutes each side for medium-rare or to your liking. Deglaze pan with remaining soy sauce. Transfer steaks to the plate with mushrooms. Rest for 5 minutes, loosely covered with foil.
5.

Thinly slice steaks. Drain pickles. Divide rice among serving bowls and top with pickles, steak, mushrooms, egg, avocado and watercress, and serve with chilli sauce.