Rump Steak with Kimchi-Fried Rice

and Egg

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Instructions

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1 Boil rice

Add the basmati rice, salt and the measured water to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and let the rice cool, uncovered, for as long as possible (see pro tip). 

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2 Prep vegetables

Peel and finely chop the shallots and carrots. Peel and finely grate the ginger and garlic. Set aside.

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3 Prep steak

Pat the steaks dry with kitchen paper. Chop the steak into large cubes.

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4 Fry steak

Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steak cubes and fry them for 1 min on each side or until browned and cooked to your liking. Add the honey and soy sauce and immediately remove the pan from the heat. Give everything a good mix up and sprinkle with sesame seeds. Set aside to keep warm. 

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5 Fry rice

Heat a large pan over a medium heat with a drizzle of vegetable oil. Add the shallots and carrots and cook for 3 min. Add the garlic and ginger and stir-fry for 1 min. Add the cooled ricekimchi and peas and stir-fry for 3 min further. Remove from the heat and fold in the soy sauce. Set aside to keep warm.

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6 Fry eggs

Heat another non-stick pan with a drizzle of vegetable oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Chop the spring onion finely. Divide the  rice among plates and top with the steak cubes and fried eggs. Garnish with the spring onion

Tips for fussy eaters

Kimchi undergoes a fermentation process which gives it its characteristically pungent flavour. Simply leave it out if it's not a favourite!

Pro tip

Cook the rice a couple of hours beforehand. Making sure it's as cool as possible, means it fry more easily.

This recipe takes inspiration from Korean home-style cooking, where fried eggs and kimchi are an everyday staple.

Cooking Time: 45 min

Cals 739.7 · Prot 57.6 · Carbs 91.5 · Fat 17.1

Ingredients

Number of people

Steak

Rump steak 350.00 Grams
Vegetable oil 1.00 Tbsp
Honey 20.00 Grams
Soy sauce 20.00 ML
Sesame seeds 10.00 Grams

Rice

Basmati rice 150.00 Grams
Salt 0.50 Tsp
Water 350.00 ML
Shallots 1.00 Pieces
Carrot 1.00 Pieces
Ginger 30.00 Grams
Garlic cloves 2.00 Pieces
Vegetable oil 2.00 Tbsp
Kimchi 200.00 Grams
Green peas 100.00 Grams
Soy sauce 20.00 ML

Garnishes

Vegetable oil 1.00 Tbsp
Eggs 2.00 Pieces
Spring onion 50.00 Grams

This recipe takes inspiration from Korean home-style cooking, where fried eggs and kimchi are an everyday staple.

Cooking Time: 45 min

Cals 739.7 · Prot 57.6 · Carbs 91.5 · Fat 17.1

Instructions

photo

1 Boil rice

Add the basmati rice, salt and the measured water to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and let the rice cool, uncovered, for as long as possible (see pro tip). 

photo

2 Prep vegetables

Peel and finely chop the shallots and carrots. Peel and finely grate the ginger and garlic. Set aside.

photo

3 Prep steak

Pat the steaks dry with kitchen paper. Chop the steak into large cubes.

photo

4 Fry steak

Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steak cubes and fry them for 1 min on each side or until browned and cooked to your liking. Add the honey and soy sauce and immediately remove the pan from the heat. Give everything a good mix up and sprinkle with sesame seeds. Set aside to keep warm. 

photo

5 Fry rice

Heat a large pan over a medium heat with a drizzle of vegetable oil. Add the shallots and carrots and cook for 3 min. Add the garlic and ginger and stir-fry for 1 min. Add the cooled ricekimchi and peas and stir-fry for 3 min further. Remove from the heat and fold in the soy sauce. Set aside to keep warm.

photo

6 Fry eggs

Heat another non-stick pan with a drizzle of vegetable oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Chop the spring onion finely. Divide the  rice among plates and top with the steak cubes and fried eggs. Garnish with the spring onion

Tips for fussy eaters

Kimchi undergoes a fermentation process which gives it its characteristically pungent flavour. Simply leave it out if it's not a favourite!

Pro tip

Cook the rice a couple of hours beforehand. Making sure it's as cool as possible, means it fry more easily.

Ingredients

Number of people

Steak

Rump steak 350.00 Grams
Vegetable oil 1.00 Tbsp
Honey 20.00 Grams
Soy sauce 20.00 ML
Sesame seeds 10.00 Grams

Rice

Basmati rice 150.00 Grams
Salt 0.50 Tsp
Water 350.00 ML
Shallots 1.00 Pieces
Carrot 1.00 Pieces
Ginger 30.00 Grams
Garlic cloves 2.00 Pieces
Vegetable oil 2.00 Tbsp
Kimchi 200.00 Grams
Green peas 100.00 Grams
Soy sauce 20.00 ML

Garnishes

Vegetable oil 1.00 Tbsp
Eggs 2.00 Pieces
Spring onion 50.00 Grams
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