Korean-Style Steak and Roasted Broccoli Rice

1 - Make the sauce
Preheat the oven to 230°C. Peel and finely grate 2 cloves of garlic and 10g of ginger into a medium mixing bowl. Stir in 2 tbsp of soy sauce, 1 tbsp of gochujang, 1 tbsp of honey, and 1 tbsp of sesame oil.

2 - Prep the broccoli
Cut 1 head of broccoli into small florets, then toss with 1 tbsp of sesame oil and a pinch of salt. Spread onto a medium baking tray.

3 - Roast the broccoli
Roast the broccoli in the oven for 12-15 minutes, until charred and slightly crispy. Finely slice 6 spring onions and set them aside for garnish later.

4 - Cook the steak
Heat a large frying pan over high heat. Season the steaks on both sides with a pinch of salt and rub with 1 tbsp of vegetable oil. Once smoking hot, add the steaks and cook for 2-3 minutes per side for medium-rare, or longer for your preferred doneness.

5 - Glaze it up
Remove the pan from the heat and tip in the sauce. Swirl the pan gently and turn the steaks over in the sauce to coat them. The sauce should reduce slightly in the hot pan. Remove the steaks to a chopping board to rest.

6 - Rice time
Tear open a 250g packet of pre-cooked rice and add it to the pan with the steak juices. Toss in the roasted broccoli and stir-fry for 2-3 minutes until piping hot. Season with salt and pepper.

7 - Serve
Thinly slice the steaks and place on top of the rice. Scatter the spring onions over the dish along with 1 tbsp of sesame seeds. Dig in!

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