This Korean inspired dish is packed with umami and beefy flavour with a subtle sweetness and a hint of heat. A fusion of stir fry and a quick salad on nutty and firm black rice makes it the perfect healthy and quick option for a midweek meal or lunch.
*If you are using standard beef strips, add 2 tsp of black garlic paste to the honey and soy mix, then coat the beef in this before cooking.
First, boil the rice in lightly salted water, as per the cooking instructions (bear in mind black rice is firmer and can take up to 40 minutes to cook).
Prepare your cucumber by cutting in to 3 lengths, then carefully slicing these vertically into matchsticks. Deseed and finely chop the chilli.
With 1 minutes left in the rice cooking time, toast the sesame seeds in a dry pan, then set aside. Add a splash of sesame oil to the pan, then once hot, fry your beef. Cook until browned on the outside but still medium rare in the inside depending on personal preference. Less is more to preserve the tenderness of the beef.
Drain your rice, then make a bed on the plate with the rice. Scatter over the spinach leaves, chilli and cucumber, then arrange the beef. Mix the honey and soy mix with the remaining cooking juices in the pan to warm through then drizzle over the beef and the salad. Garnish with the coriander and toasted sesame, and serve.