Story: Amelia Park Beef Rump
Episode: Episode 8
Presenter: Brendan Pang
Air Date: 5th June 2022
The Market Place IGA in Mt Lawley Segment, featuring Amelia Park.
Brendan is at The Market Place IGA here in Mt Lawley. This local WA family-owned supermarket has recently gone through some major changes, the revamped store has transformed into a Foodies heaven for its locals.
Recipe: Korean Beef Rice Bowl
- 500g beef rump steak, very finely sliced
- ½ green apple, grated
- 4 garlic cloves, minced
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 ½ cups medium-grain white rice
- 1 ½ cups bean sprouts
- 1 bunch of watercress or spinach
- 2 cloves garlic, minced
- 2 teaspoons of sesame oil
- 1 large carrot, julienned
- Grapeseed oil, to cook
- 4 eggs
- ½ cup kimchi
- 2 tbsp gochujang (Korean red pepper paste)
- 2 tsp toasted white sesame seeds
- To marinate the beef, place all ingredients into a mixing bowl, and stir until well combined. Set aside for 30 minutes to overnight.
- Heat a little grapeseed oil in a large pan over high heat. Let excess marinade drip off then add beef. Cook for 3 - 4 minutes until cooked and there are some caramelised bits, then remove. Set aside and keep warm until required.
- To make the rice bowl, rinse your rice and cook rice in a rice cooker.
- Place a pot of water on the boil and blanch your bean sprouts and watercress/spinach separately. Drain and rinse under cold water to stop overcooking. Squeeze out any water. You can roll the watercress and slice. Season each veg with minced garlic, sesame oil and salt. Set aside.
- In a pan over medium to high heat, add a tablespoon of grapeseed oil along with the julienned carrots. Stir-fry the carrots until tender but still a little crunchy, about 1 minute. Remove from the pan and set aside.
- Turn up the heat to high. Cook the eggs sunny side up, leaving the yolks runny.
- To serve, divide the cooked rice among four bowls, and top with the beef, seasoned watercress, seasoned bean sprouts, cooked carrots, kimchi, and egg. Serve with a good dollop of gochujang and a sprinkling of toasted sesame seeds.
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