Meat 
30 Min
medium 
4 People
A classic Korean dish of marinated beef and rice, topped with fresh shredded root vegetables and served with pickled zucchini.
1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Heat 1/2 cup vinegar, 2 tbsp sugar and 1 tsp salt in a small saucepan over medium heat until simmering. Thinly slice zucchini into rounds (or ribbon using a peeler). Place in a bowl, pour over vinegar and set aside.
3. Combine 2 crushed garlic cloves, 2 tbsp sugar, 3 tbsp vinegar and 1/4 cup soy sauce in a bowl. Slice beef and add to bowl to marinate.
4. Julienne or grate carrots and beetroot. Rinse and chop coriander.
5. Heat a frypan over medium heat with 1 tbsp oil. Slice onion and cook for 5 minutes. Set heat to high, add beef (reserve marinade) to cook for 2 minutes. Remove to a bowl. Pour marinade into pan, simmer for 1-2 minutes, or until reduced then toss through beef.
6. Heat a frypan over medium heat with 1 tbsp oil. Slice onion and cook for 5 minutes. Set heat to high, add beef (reserve marinade) to cook for 2 minutes. Remove to a bowl. Pour marinade into pan, simmer for 1-2 minutes, or until reduced then toss through beef.
Notes:
Use a mandolin to slice the zucchini if you have one.
Use rice wine vinegar if possible, for a more authentic flavour.
2. Heat 1/2 cup vinegar, 2 tbsp sugar and 1 tsp salt in a small saucepan over medium heat until simmering. Thinly slice zucchini into rounds (or ribbon using a peeler). Place in a bowl, pour over vinegar and set aside.
3. Combine 2 crushed garlic cloves, 2 tbsp sugar, 3 tbsp vinegar and 1/4 cup soy sauce in a bowl. Slice beef and add to bowl to marinate.
4. Julienne or grate carrots and beetroot. Rinse and chop coriander.
5. Heat a frypan over medium heat with 1 tbsp oil. Slice onion and cook for 5 minutes. Set heat to high, add beef (reserve marinade) to cook for 2 minutes. Remove to a bowl. Pour marinade into pan, simmer for 1-2 minutes, or until reduced then toss through beef.
6. Heat a frypan over medium heat with 1 tbsp oil. Slice onion and cook for 5 minutes. Set heat to high, add beef (reserve marinade) to cook for 2 minutes. Remove to a bowl. Pour marinade into pan, simmer for 1-2 minutes, or until reduced then toss through beef.
Notes:
Use a mandolin to slice the zucchini if you have one.
Use rice wine vinegar if possible, for a more authentic flavour.
basmati rice 300g
zucchini 1
beef scallopini 10-pack
carrots 2
beetroot 1
coriander 1/2 packet
brown onion 1
From your pantry:
oil (for cooking), soy sauce, white (or rice) wine vinegar, brown sugar, garlic (2 cloves), salt
zucchini 1
beef scallopini 10-pack
carrots 2
beetroot 1
coriander 1/2 packet
brown onion 1
From your pantry:
oil (for cooking), soy sauce, white (or rice) wine vinegar, brown sugar, garlic (2 cloves), salt
