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Ingredients. 500g Angus Reserve flank strips 1tsp white miso paste 1 tsp Gochujang (Korean chilli paste) 1 Tbsp maple syrup 4 medium sized shiitake/king or Swiss brown mushrooms 4 cups cooked short grain rice 1 large carrot, peeled and cut into thin matchsticks juice of half a lemon sea salt flakes 5 cups of baby spinach 1tsp sesame oil 1 Tbsp soy sauce 1cup kimchi 4 radishes, washed and cut in half 4 soft boiled eggs 1 Tbsp toasted sesame seeds ee Method. 1. Place the miso, Gochujang paste and maple syrup into a small bowl and mix well. Rub into beef evenly and place into the refrigerator to cure for several hours. 2. Heat a grill plate until smoking hot. Set beef to cook for several minutes on each side (cook time will vary depending on thickness). Place mushrooms onto grill to cook for a few minutes. 3. Remove beef from heat and allow to rest for a few minutes. 4. Mix the carrots with lemon juice and a pinch of salt. Wilt the spinach over a medium heat with a splash of soy sauce and sesame oil. Remove from heat and set aside. 5. To serve the bibimbap, set a cup of cooked rice in the base of each bowl, arrange a helping of carrots, spinach, mushrooms, radishes, kimchi, a split soft boiled egg and the beef strips. Top with toasted sesame seeds and a little more chilli paste. ANGUS* RESERVE BLACK ANGUS BEEF For more recipes go to angusreserve.com.au [=] Versatile|and tasty, Flank has.a coarse grain that adds extra dimension and texture to this cuteTry it thinly sliced for.a stir fry or slow cook it for delicious shredded beef to add to Mexiean dishes or salads.
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