Informations supplémentaires
25 min.
|
637 kcal
|
easy
|
|
Printable version
1. Setup
Cut the green onions into long pieces and then into juliennes, lengthwise. Place in a bowl of cold water to make curls. Chop the garlic and the ginger. Cut the zucchini into slices. On a separate board, cut the beef strips into smaller strips, if desired.
2. Cook the rice
Rinse the rice. In a pot, add the rice and 1.5 2P | 2 3P cups of water. Bring to a boil. Lower the heat and cover. Cook 10-12 minutes.
3. Make the sauce
In a bowl, mix the gochujang paste, the sesame oil,the garlic, the ginger, the honey, the soy sauce and half of the sesame seeds. Mix well and reserve. The gochujang paste is spicy. If kids are not used to it, add it gradually to the sauce.
4. Cook the beef strips
In a bowl, mix the beef strips with the cornstarch. In a deep skillet over medium-high heat, add a generous drizzle of oil. Cook the beef strips for 3-4 minutes or until brown and cripsy. Remove from the oil and place on paper towels. Remove the oil from the pan and put the beef strips back and add the sauce. Mix well and cook for 1-2 minutes.
5. Cook the zucchini
In a pan over medium-high heat, add a drizzle of oil. Cook the zucchinis for 4-5 minutes. Add the rest of the sesame seeds and season with salt and pepper.
6. Plate your dish
Serve the crispy beef strips in the gochujang sauce with the rice and the zucchinis. Garnish with the green onions. Bon appétit!
2unitFlank Steak
30mlCornstarch
140gJasmine Rice
1unitGreen Onion(s)
2unitGarlic Clove(s)
1unitGinger
15mlGrilled Sesame Seeds
15mlSesame Oil
30mlGochujang
1unitZucchini(s)
1unitHoney
2unitSoy Sauce
What you need
Pans, pot, bowls, paper towels.
637 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
17g
26%
cholesterol
63mg
21%
fiber
3g
12%
protein
36g
saturated
5g
25%
sodium
1114mg
46%
sugar
16g
trans
0g