Recipes With Ground Beef As Main Ingredient
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Make bulgogi marinade Combine all ingredients in a jug.
Place beef in a shallow glass or ceramic dish. Pour over marinade. Stir to coat. Cover. Refrigerate for 6 hours, stirring occasionally, or overnight if time permits.
Heat a barbecue chargrill on medium- high heat. Drain beef. Discard marinade. Pat beef with paper towel to remove excess marinade. Cook beef, in batches, for 2 minutes each side or until browned all over. Transfer to a bowl.
Meanwhile, combine soy, chilli paste, vinegar and fish sauce in a small bowl.
Spoon rice into lettuce leaves and top with beef. Serve with soy mixture, kimchi, green onion and sesame seeds.
600g piece beef rump steak, trimmed, thinly sliced
84.00 gm soy sauce
6.00 tsp Korean chilli paste
4.00 tsp rice wine vinegar
12.20 gm fish sauce
600.00 gm cooked white rice
1 butter lettuce, leaves separated
Kimchi, to serve
Shredded green onion, to serve
Toasted sesame seeds, to serve
3 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
2 green onions, finely chopped
1 nashi pear, peeled, grated
40.00 gm caster sugar
10.00 gm mirin seasoning
20.00 ml sesame oil
1/2 tsp ground black pepper
14.9 grams fat
4.0 grams saturated fat
53.4 grams carbohydrates
15.7 grams sugar
38.4 grams protein
82.5 milligrams cholesterol
1.9 milligrams sodium
Low fat, dinner, asian, korean, family friendly, steak, main, beef
Spice up rump steak Korean-style with this flavoursome recipe.