Beef bulgogi with rump steak

keyboard_arrow_leftRecipes

Beef bulgogi with rump steak

Serves: 4 Time: 1:20 Skill:
Recipe by @bunnyeatsdesign
  • 500g Greenlea rump steak
  • 1 small pear
  • 2 cloves garlic, minced
  • 2 tablespoons light soy sauce
  • 1 teaspoon soft brown sugar
  • 1 tablespoon Gochujang (Korean red pepper paste)
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons cooking oil
  • 2 spring onions, sliced diagonally
  • 1 teaspoon sesame seeds
  • TO SERVE: Rice, cos lettuce leaves, kimchi
  1. Slice the rump steak into thin strips and reserve.
  2. Cut the pear and remove core. Grate the pear to make half a cup of grated pear. Place grated pear in a glass or metal bowl and add garlic, soy sauce, soft brown sugar, gochujang sesame oil and ginger. Mix until combined.
  3. Fold in the sliced rump steak, cover and refrigerate for 1 hour.
  4. Bring a frying pan to medium high heat. Once hot, add oil. Add the beef and marinade and quickly arrange so the beef is in a single layer. Cook for 5 minutes until browned and starting to caramelise, then flip steak and cook, stirring for a further 2 minutes until fully cooked. Transfer to a serving plate.
  5. Garnish with sesame seeds and spring onions. Serve with rice, lettuce leaves, kimchi and any extra vegetable side dishes.
 
FREE DELIVERY NZ WIDE INCLUDING RURAL!
100% Grass fed New Zealand Meat

Export quality beef, lamb & venison direct to your door!