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Hokkaido-style beef with charred vegetables

Hokkaido-style beef with charred vegetables
Prep time10 min
Cook time10 min
Total time20 min
Servings4
01

Ingredients

  • 600 g beef rump steak, fat trimmed
  • 1.2 cup (125ml) dark soy sauce
  • 1.4 cup (60ml) rice wine vinegar
  • 3 cm piece ginger, peeled, finely grated
  • 1 small small pear, peeled, cored, finely grated
  • 125 g fresh baby corn, halved
  • 1 large green capsicum, thinly sliced
  • 1 large red onion, cut into thin wedges
  • 450 g family-sized microwave brown rice
02

Step-by-step method

  1. 01
    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. 02
    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. 03
    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. 04
    Prepare rice according to packet instructions.
  5. 05
    Thinly slice beef. Serve beef with char-grilled vegetables, rice, reserved marinade and Asian greens. Sprinkle with green onions, to serve.