Recipe

Hokkaido-style beef with charred vegetables

  • Serves 4
  • Prep Time 10 mins
  • Cooking Time 10 mins

Ingredients

  • Serves 4
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Method

  1. Combine soy, vinegar, ginger and pear in a medium bowl. Reserve half the marinade. Place beef in bowl with remaining marinade. Set aside for 5 minutes.
  2. Meanwhile, preheat a large lightly oiled char-grill pan or barbecue over medium-high heat. Cook corn, capsicum and onion for 4-5 minutes, turning occasionally, until tender. Set aside covered with foil to keep warm.
  3. Reheat char-grill pan or barbecue over medium-high heat, lightly oil and cook beef for 2-3 minutes per side. Set aside on a plate loosely covered with foil for 5 minutes.
  4. Prepare rice according to packet instructions.
  5. Thinly slice beef. Serve beef with char-grilled vegetables, rice, reserved marinade and Asian greens. Sprinkle with green onions, to serve.

Tips

  1. You can also thinly slice the rump steak prior to cooking or use beef strips – cooking time for beef will be reduced to 2 minutes.
  2. Use your choice of microwave rice – jasmine, coconut basmati or brown basmati would all work well.
  3. Swap rice wine vinegar for mirin (or use half mirin, half rice wine vinegar) for a sweeter marinade. Use salt-reduced soy or tamari (gluten-free) in marinade, if desired.