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Spicy sesame rice bowls

  • 25 min
  • 10 min
  • Easy
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Spicy sesame rice bowls

Recipe Ingredients

  • 1/2 cup Korean red-pepper paste (gochujang) or a mix of chillies, sugar and soya sauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp soya sauce
  • 1 tbsp sugar
  • 3 cloves garlic, crushed
  • 450g beef topside, cut against grain into very thin 5cm-long slices
  • 340g medium shiitake mushrooms, stemmed
  • 1 cucumber, thinly sliced
  • 1/4 cup rice vinegar
  • 140g baby spinach
  • 6 cups cooked white rice, hot 
  • thinly sliced spring onions, grated carrots, kimchi and sesame seeds for serving

Recipe Directions

  1. In a large bowl, whisk red-pepper paste, sesame oil, soya sauce, sugar, garlic and 1/4 cup water until smooth; set aside 1/2 cup sauce. To bowl with remaining sauce, add beef and a pinch of salt, tossing to coat. Let it stand for at least 10 minutes or refrigerate up to overnight.
  2. Add beef to pressure cooker pot along with mushrooms. Cover, lock and bring up to pressure on high. Reduce heat to medium low, maintaining pressure. Cook for 10 minutes.
  3. While beef cooks, toss cucumber with vinegar and 1/4 tsp salt; set aside.
  4. Release pressure by using the quick-release function. Divide spinach among 6 serving bowls; top each with 1 cup rice. Drain cucumbers. Top rice with beef, mushrooms, cucumbers, spring onions, carrots, kimchi and sesame seeds; drizzle with reserved sauce.

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