Sticky Asian-Style Beef with Cucumber Salad

Sticky Asian-Style Beef with Cucumber Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Gluten Free (3 Nights For 4) on Sunday, June 16, 2024.
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Picture tender beef slices finished to perfection in kecap oyster sauce and paired with a refreshing cucumber salad and fragrant rice. This dish is a tantalising fusion of sweet, savoury, and tangy flavours that will have you delighting in every bite.

Ingredients

Rice

  • 300g jasmine rice
  • 2 1/4 cup boiling water
  • 1 twin pack baby bok choy, thinly sliced

Salad

  • 1 telegraph cucumber, diced
  • 1 spring onion, thinly sliced
  • 1 pinch of chilli flakes, optional
  • 1 Tbsp sesame oil
  • 1 Tbsp vinegar

Beef

  • 600g beef rump steaks
  • 1 drizzle of oil
  • 100g kecap oyster sauce

To Serve

  • 1 pinch of chilli flakes, optional

Steps

  1. Bring a full kettle to the boil.
  2. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Dice cucumber and thinly slice spring onion. Toss in a salad bowl with chilli flakes, sesame oil and vinegar.
  4. Pat beef dry. Heat oil in a frypan on high heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove beef from pan, reserve pan and set beef aside to rest.
  5. Thinly slice bok choy and fold through cooked rice.
  6. Thinly slice beef. Return reserved pan to medium heat. Add kecap oyster sauce mix and heat for 1 minute, until hot through. Remove from heat, add beef and any resting juices and toss to coat.
  7. Top rice with beef, salad and chilli flakes, if desired.

Nutritional Information

Energy 2660 kj
636 kcal
Protein 39.7g
Carbohydrate 70.4g
Fat 20.7g