Nici Wickes has been out at Fieldays for the last few days, checking out a few products and cooking up a storm. She joined Jack to round up some of her foodie highlights, as well as share her ‘super simple’ Korean-style rump steak recipe that’s been popular among the other visitors. 

Korean Beef and Spring Onions   

If I have to pick a steak to cook, I’ll go with rump every time as it’s so darn tasty! It’s great for a quick fry or grill.   

Ingredients 

• 3 tbsp caster sugar  
• 6 tbsp dark soy sauce  
• 2 tbsp vegetable oil, plus extra for grilling  
• 2 tbsp sesame oil  
• Squeeze lemon juice or 2 tbsp rice wine vinegar  
• 1 tbsp grated fresh ginger  
• 3 cloves garlic, grated   
• 500g rump steak  
• 6-8 spring onions, sliced   
• Toasted sesame seeds, to serve    

Method 

1. In a large bowl, stir together the sugar, soy sauce, oils, lemon juice, ginger and garlic. Stir until sugar is dissolved.
2. Cut steak into .5cm strips across the grain and add this to the marinade. Massage the marinade into the meat and leave at room temperature for 30 minutes or refrigerate overnight.
3. Brush spring onions with oil.
4. Cook beef and spring onions on a BBQ plate or in a hot pan. Baste with leftover marinade as they cook. The beef strips will only need about 30-45 seconds then give them a turn and cook for a further 15 seconds. 
5. Pile it all on a place and sprinkle with sesame seeds. 
6. Serve with rice or soft white buns.

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