Korean BBQ Steak Fried Rice

Serves 8
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Directions

  1. 1Slice topside beef steaks into cubes.
  2. 2Slice topside beef steaks into cubes.
  3. 3Slice topside beef steaks into cubes.
  4. 4Add seasonings, baking soda, gochujang, sesame seeds, honey, and light & dark soy sauce to the cubed steak bites.
  5. 5Add seasonings, baking soda, gochujang, sesame seeds, honey, and light & dark soy sauce to the cubed steak bites.
  6. 6Add seasonings, baking soda, gochujang, sesame seeds, honey, and light & dark soy sauce to the cubed steak bites.
  7. 7Mix well and marinate the steak.
  8. 8Mix well and marinate the steak.
  9. 9Mix well and marinate the steak.
  10. 10In a bowl, combine yogurt, light mayo, ketchup, seasonings, gochujang, honey, and a dash of milk until smooth and creamy for the yum yum sauce.
  11. 11In a bowl, combine yogurt, light mayo, ketchup, seasonings, gochujang, honey, and a dash of milk until smooth and creamy for the yum yum sauce.
  12. 12In a bowl, combine yogurt, light mayo, ketchup, seasonings, gochujang, honey, and a dash of milk until smooth and creamy for the yum yum sauce.
  13. 13Store the yum yum sauce in a bottle.
  14. 14Store the yum yum sauce in a bottle.
  15. 15Store the yum yum sauce in a bottle.
  16. 16Spread the marinated steak and sliced red onion on a lined sheet pan.
  17. 17Spread the marinated steak and sliced red onion on a lined sheet pan.
  18. 18Spread the marinated steak and sliced red onion on a lined sheet pan.
  19. 19Mix together, spread evenly, and spray with cooking oil.
  20. 20Mix together, spread evenly, and spray with cooking oil.
  21. 21Mix together, spread evenly, and spray with cooking oil.
  22. 22Bake at 200C / 400F for 15 minutes.
  23. 23Bake at 200C / 400F for 15 minutes.
  24. 24Bake at 200C / 400F for 15 minutes.
  25. 25Broil for an extra 5 minutes until crispy and caramelized.
  26. 26Broil for an extra 5 minutes until crispy and caramelized.
  27. 27Broil for an extra 5 minutes until crispy and caramelized.
  28. 28Remove the steak from the sheet pan, leaving the juices on the tray.
  29. 29Remove the steak from the sheet pan, leaving the juices on the tray.
  30. 30Remove the steak from the sheet pan, leaving the juices on the tray.
  31. 31Add chopped onion, green onion, grated carrots, sweet corn, chopped kimchi, and sesame seeds to the sheet pan.
  32. 32Add chopped onion, green onion, grated carrots, sweet corn, chopped kimchi, and sesame seeds to the sheet pan.
  33. 33Add chopped onion, green onion, grated carrots, sweet corn, chopped kimchi, and sesame seeds to the sheet pan.
  34. 34Toss the vegetables in the steak juices, spread flat.
  35. 35Toss the vegetables in the steak juices, spread flat.
  36. 36Toss the vegetables in the steak juices, spread flat.
  37. 37Roast at 190C / 390F for 15 minutes until tender.
  38. 38Roast at 190C / 390F for 15 minutes until tender.
  39. 39Roast at 190C / 390F for 15 minutes until tender.
  40. 40While the tray is still hot, add garlic powder, cooked white rice, green onion, soy sauce, and light butter.
  41. 41While the tray is still hot, add garlic powder, cooked white rice, green onion, soy sauce, and light butter.
  42. 42While the tray is still hot, add garlic powder, cooked white rice, green onion, soy sauce, and light butter.
  43. 43Mix gently until fluffy and well combined.
  44. 44Mix gently until fluffy and well combined.
  45. 45Mix gently until fluffy and well combined.
  46. 46Serve with Korean BBQ steak and yum yum sauce.
  47. 47Serve with Korean BBQ steak and yum yum sauce.
  48. 48Serve with Korean BBQ steak and yum yum sauce.
  49. 49Enjoy!
  50. 50Enjoy!
  51. 51Enjoy!

Ingredients

  • 1300 g Raw Topside Beef, cut into cubes
  • 1300 g Raw Topside Beef, cut into cubes
  • 1300 g Raw Topside Beef, cut into cubes
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 4 Tsp Garlic Powder or Granules
  • 4 Tsp Garlic Powder or Granules
  • 4 Tsp Garlic Powder or Granules
  • 3 Tsp Onion Powder
  • 3 Tsp Onion Powder
  • 3 Tsp Onion Powder
  • 2.5 Tsp Black Pepper
  • 2.5 Tsp Black Pepper
  • 2.5 Tsp Black Pepper
  • 2 Tsp Baking Soda (meat tenderizer)
  • 2 Tsp Baking Soda (meat tenderizer)
  • 2 Tsp Baking Soda (meat tenderizer)
  • 3 Tsp Baking Soda (meat tenderizer)
  • 3 Tsp Baking Soda (meat tenderizer)
  • 3 Tsp Baking Soda (meat tenderizer)
  • 100 g Gochujang Paste
  • 100 g Gochujang Paste
  • 100 g Gochujang Paste
  • 30 g Sesame Seeds
  • 30 g Sesame Seeds
  • 30 g Sesame Seeds
  • 40 g Honey
  • 40 g Honey
  • 40 g Honey
  • 20 g Light Soy Sauce
  • 20 g Light Soy Sauce
  • 20 g Light Soy Sauce
  • 20 g Dark Soy Sauce
  • 20 g Dark Soy Sauce
  • 20 g Dark Soy Sauce
  • 300 g Low Fat Yogurt
  • 300 g Low Fat Yogurt
  • 300 g Low Fat Yogurt
  • 80 g Light Mayo
  • 80 g Light Mayo
  • 80 g Light Mayo
  • 100 g Light Mayo
  • 100 g Light Mayo
  • 100 g Light Mayo
  • 100 g Reduced Sugar Ketchup
  • 100 g Reduced Sugar Ketchup
  • 100 g Reduced Sugar Ketchup
  • 20 g Gochujang Paste
  • 20 g Gochujang Paste
  • 20 g Gochujang Paste
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1.5 Tsp Garlic Powder
  • 1.5 Tsp Garlic Powder
  • 1.5 Tsp Garlic Powder
  • 15 g Honey
  • 15 g Honey
  • 15 g Honey
  • 1 8th Cup Evaporated or Regular Milk (for consistency)
  • 1 8th Cup Evaporated or Regular Milk (for consistency)
  • 1 8th Cup Evaporated or Regular Milk (for consistency)
  • 100 g White Onion, chopped
  • 100 g White Onion, chopped
  • 100 g White Onion, chopped
  • 150 g Green Onion, chopped
  • 150 g Green Onion, chopped
  • 150 g Green Onion, chopped
  • 150 g Sweet Corn
  • 150 g Sweet Corn
  • 150 g Sweet Corn
  • 180 g Carrots, chopped & grated
  • 180 g Carrots, chopped & grated
  • 180 g Carrots, chopped & grated
  • 200 g Kimchi, chopped
  • 200 g Kimchi, chopped
  • 200 g Kimchi, chopped
  • 30 g Sesame Seeds
  • 30 g Sesame Seeds
  • 30 g Sesame Seeds
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 350 g Uncooked Basmati Rice
  • 350 g Uncooked Basmati Rice
  • 350 g Uncooked Basmati Rice
  • 400 g Uncooked Basmati Rice
  • 400 g Uncooked Basmati Rice
  • 400 g Uncooked Basmati Rice
  • 700 g Cooked Basmati Rice
  • 700 g Cooked Basmati Rice
  • 700 g Cooked Basmati Rice
  • 800 g Cooked Basmati Rice
  • 800 g Cooked Basmati Rice
  • 800 g Cooked Basmati Rice
  • Extra Chopped Green Onion, green part
  • Extra Chopped Green Onion, green part
  • Extra Chopped Green Onion, green part
  • 20 g Light Soy Sauce
  • 20 g Light Soy Sauce
  • 20 g Light Soy Sauce
  • 20 g Dark Soy Sauce
  • 20 g Dark Soy Sauce
  • 20 g Dark Soy Sauce
  • 20 g Light Butter
  • 20 g Light Butter
  • 20 g Light Butter
  • 30 g Light Butter
  • 30 g Light Butter
  • 30 g Light Butter

Equipment

large sheet panbottle

Tips

  • Baking soda is key for tenderizing the meat.
  • Using a sheet pan to cook a large batch of delicious protein at once is a true game changer.