Korean BBQ Steak Fried Rice with Garlic Yum Yum Sauce

Ingredients

• 1300 g Topside beef (Raw; cut into cubes)
• 1.5 tsp Salt
• 4 tsp Garlic powder (The source says garlic powder or granules)
• 3 tsp Onion powder
• 2.5 tsp Black pepper
• 2.5 tsp Baking soda (The source gives a range of 2–3 tsp; midpoint used for nutrition estimate. Meat tenderizer)
• 100 g Gochujang paste
• 30 g Sesame seeds
• 40 g Honey
• 20 g Light soy sauce
• 20 g Dark soy sauce
• 300 g Low-fat yogurt
• 90 g Light mayonnaise (The source gives a range of 80–100 g; midpoint used for nutrition estimate)
• 100 g Reduced-sugar ketchup
• 20 g Gochujang paste (For the sauce)
• 1 tsp Smoked paprika
• 1.5 tsp Garlic powder (For the sauce)
• 15 g Honey (For the sauce)
• 0.125 cup Evaporated or regular milk (For consistency; source offers evaporated or regular milk)
• 100 g White onion (Chopped; the method specifies sliced red onion for the steak pan, but no separate amount is given)
• 150 g Green onion (Chopped)
• 150 g Sweet corn
• 180 g Carrots (Chopped and grated)
• 200 g Kimchi (Chopped)
• 30 g Sesame seeds (For the rice)
• 2 tsp Garlic powder (For the rice)
• 375 g Basmati rice (Uncooked; source gives 350–400 g, with approximately 700–800 g cooked weight. Cook beforehand; midpoint used for the nutrition estimate.)
• Green onion (Extra, chopped green part, for finishing)
• 20 g Light soy sauce (For the rice)
• 20 g Dark soy sauce (For the rice)
• 25 g Light butter (Source gives 20–30 g; midpoint used for nutrition estimate)
• Cooking oil spray (For spraying the sheet pan and steak; amount not specified)

Steps

1. 1

   Cut the raw topside beef into cubes. Add the salt, garlic powder, onion powder, black pepper, baking soda, gochujang paste, sesame seeds, honey, light soy sauce, and dark soy sauce. Mix thoroughly until the beef is coated, then leave it to marinate; no marinating duration is specified.

2. 2

   In a bowl, combine the yogurt, light mayonnaise, ketchup, gochujang paste, smoked paprika, garlic powder, honey, and evaporated or regular milk. Mix until smooth and creamy, then transfer to a bottle and store for the week, as the source directs.

3. 3

   Heat the oven to 200°C (400°F). Line a large sheet pan. Arrange the marinated steak and sliced red onion on the pan, mix them together, and spread them evenly. The source does not give a separate quantity for the red onion; the ingredient list includes 100 g chopped white onion for the rice.

4. 4

   Spray the steak and onion with cooking oil. Bake for 15 minutes, then broil for 5 minutes until the beef is crispy and caramelized.

5. 5

   Remove the steak from the sheet pan, leaving the juices on the tray. Add the chopped white onion, green onion, sweet corn, carrots, kimchi, and sesame seeds. Toss the vegetables in the beef juices and spread them flat. Roast at 190°C (390°F) until tender; the post says 15 minutes, while the video transcript says 10 minutes followed by a further 15 minutes.

6. 6

   While the tray is still hot, add the garlic powder, cooked basmati rice, extra chopped green onion, light soy sauce, dark soy sauce, and light butter. Gently mix until the rice is fluffy and evenly combined with the vegetables.

7. 7

   Serve the Korean BBQ steak with the fried rice and garlic yum yum sauce.

Notes

The written post says to roast the vegetables for 15 minutes; the audio transcript conflicts, saying 10 minutes and then 15 minutes. It also mentions sliced red onion with the steak but does not provide its quantity; the ingredient list instead specifies 100 g chopped white onion for the rice. Cooking oil spray is used but not measured. The source describes cooked rice as preferably leftover and says to cook it beforehand.

Nutrition per serving

• main
• meal prep
• high-protein
• sheet-pan
• oven-baked
• Korean-inspired
• fried rice