Beef Bibimbap Bowl

Ingredients

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Method

1. Cook rice according to packet instructions.
2. For quick pickles, place vinegar, sugar, ½ cup (125ml) water and 2 tsp salt in a pan over high heat. Bring to the boil and simmer for 1 minute or until sugar and salt dissolve. Remove from heat and set aside to cool.
3. Place vegetables in a container, pour in cooled liquid, and turn to coat. Leave to pickle for at least 10 minutes.
4. To make a chilli sauce, combine sambal and sesame oil in a small bowl. Set aside.
5. Heat 1 tbs rice bran oil in a large non-stick frying pan over medium–high heat. Add mushrooms and cook for 2 minutes. Deglaze pan with 1 tbs soy sauce, then transfer mushrooms to a plate and cover loosely with foil.
6. Heat remaining oil in the same pan. Cook steaks 2 minutes each side for medium-rare or to your liking. Deglaze pan with remaining soy sauce.
7. Transfer steaks to the plate with mushrooms. Rest for 5 minutes, loosely covered with foil.
8. Thinly slice steaks. Drain pickles. Divide rice among serving bowls and top with pickles, steak, mushrooms, egg, avocado and watercress, and serve with chilli sauce.