adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Charred beef, kale and quinoa bibimbap
Charred beef, kale and quinoa bibimbap
0 Likes
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Revamp Korean dish with trendy kale and quinoa twist.
Ingredients:
  • 1 large carrot, thinly sliced using a mandoline
  • 1 Lebanese cucumber, thinly sliced using a mandoline
  • 10.00 gm caster sugar
  • 40.00 ml rice wine vinegar
  • 14.40 gm honey
  • 42.00 gm light soy sauce
  • 20.00 ml sesame oil
  • 60ml sunflower oil
  • 2 x 200g New York beef steaks, trimmed
  • 150g small shiitake mushrooms
  • 2 garlic cloves, crushed
  • 1/2 bunch kale, stalks removed, leaves blanched
  • 2 tsp finely grated ginger
  • 2 eggs
  • 200g quinoa
  • 100g bean sprouts
  • 3.00 gm black sesame seeds
  • 3.00 gm white sesame seeds
  • 2 small red chillies, thinly sliced
Instructions:
  • Quickly blanch the carrot in boiling salted water until tender. Drain and cool under cold water. Place the carrot and cucumber in separate bowls and toss each with sugar, vinegar, and salt for a delicious pickling process.
  • In a bowl, mix honey, soy sauce, and 2 tsp sesame oil. Heat 1 tbs sunflower oil in a skillet over high heat. Season the beef, then cook for 2-3 minutes on each side. Lower the heat to medium, add the soy mixture, and cook for an additional 1 minute on each side until charred. Rest the beef, lightly covered with foil, for 5 minutes before serving.
  • Clean the pan and place it back over medium-high heat. Add 1 tablespoon of sunflower oil and the mushrooms. Cook the mushrooms by tossing them for 3-4 minutes until they turn golden. Then, add the garlic, season with salt and pepper, and cook for 30 seconds until fragrant. Remove the mixture from the pan and set it aside.
  • Massage the kale leaves with fresh ginger and the remaining 2 teaspoons of sesame oil. Let it sit for a moment.
  • In a pan heated over medium heat with the remaining 1 tablespoon of sunflower oil, cook the eggs for 3 minutes to your desired doneness.
  • Portion out the quinoa into 2 bowls. Cut the beef and place it in the bowls along with the eggs, sprouts, pickled vegetables, mushrooms, kale, sesame seeds, and chili. Pour over the beef resting juices and then serve.

Similar Recipes