The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style BBQ British Beef Rice Bowl
This vibrant rice bowl will whisk you straight to the famous barbecue restaurants of South Korea. Glaze Denver steaks from British beef with maple, tamari, balsamic and tomatoes. Pump up the veg factor with carrots and tenderstem broccoli. Brown rice to soak up all the sauce.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 240g Tenderstem broccoli
- 200g black rice (Organic Black Rice)
- 4 Denver steaks
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 1 cucumber
- 2 carrot
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp tomato purée
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 25g honey
- 2 spring onion
Nutritional Information
Calories: 503
Protein: 45g
Carbs: 49g
Fat: 13g
Korean-style BBQ British Beef Rice Bowl
This vibrant rice bowl will whisk you straight to the famous barbecue restaurants of South Korea. Glaze Denver steaks from British beef with maple, tamari, balsamic and tomatoes. Pump up the veg factor with carrots and tenderstem broccoli. Brown rice to soak up all the sauce.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out tongs or a slotted spoon, a sieve, a peeler, a medium bowl, a small bowl, a grater & a large frying pan
Get the broccoli & rice on
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Trim the broccoli, then add to the saucepan and boil for 3-4 mins, until cooked
- Remove with tongs or a slotted spoon and set aside
- Add the rice and boil for 30-35 mins, until cooked, then drain
Make the pickled cucumber
- Peel the cucumber into ribbons and place into the medium bowl with the rice wine vinegar and a pinch of salt. Mix and leave to pickle
- Coarsely grate the carrots. Thinly slice the spring onions
Make the BBQ sauce
- In the small bowl, mix the balsamic vinegar, honey, tamari, tomato puree, shichimi togarashi (or to taste) and a splash of water
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat
- Once the pan is hot, add the steaks and cook (as a guide: 2-3 mins on each side for medium or 3-4 mins on each side for medium-well). Quickly sear the edges of the steaks
- Turn off the heat and pour the BBQ sauce into the pan. Toss the steaks to coat, then remove and leave to rest
Plate up
- Thinly slice the steaks against the grain
- Serve the sliced steaks into bowls, with the cucumber, grated carrots, broccoli and rice alongside
- Drizzle any remaining BBQ sauce from the pan over the steaks
- Garnish with the spring onion and any remaining shichimi togarashi (or to taste)
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