Spicy Korean beef with avocado lime rice

Spicy Korean beef with avocado lime rice and steamed sugar snaps

Ingredients 

for 2-3 people

300g sirloin beef, 2" cubed
6 cloves garlic, grated
3 tbsp tamari soy sauce
2 tbsp chilli oil
2 tbsp organic brown rice vinegar
2 tbsp demerara sugar
1 tbsp sesame oil
1 tbsp nam pla (fish sauce)

1 tbsp coconut oil
1 medium onion, diced

1 C wholegrain basmati
2 C filtered cold water
2 tsp ground turmeric
2 avocados, pitted and diced
juice of ½ lime

1-2 tsp toasted white sesame seeds, for sprinkling (optional)

Method

1. Make the marinade: Mix together the garlic, soy sauce, sesame oil, chilli oil, vinegar, sugar, and fish sauce together in a bowl.
2. Place the beef in a plastic bag or bowl. Pour the marinade over the beef and stir to mix. Cover and leave to marinate in the fridge for at least 2 hours. (I left it for 6 hours.)
3. When ready to cook, strain the beef and let return to room temp. Set the marinade aside.

   

   Beef marinated for 6 hours

4. In the meantime, cook the rice.
5. Heat a large skillet with coconut oil. Sauté the onions.
6. Sear the beef on each side for about 2-3 minutes.
7. Pour the marinade into the skillet and let it bubble and boil. Turn down the heat and let simmer for a few minutes.

   

   Korean beef and onions

8. In the meantime, prepare the avocados by dicing into 0.5" cubes and drizzling lime juice over them to keep the colour.
9. When the beef and rice are ready, mix the avocados into the rice.
10. Serve the avocado lime rice with the beef sprinkled with toasted sesame seeds and some steamed sugar snaps on the side.

Spicy Korean beef with avocado lime rice