Beef Rump Bulgogi

Heat a pan on medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins and set aside. Reserve the pan to use later. TIP: Watch them like a hawk as they can burn easily.

Peel and grate the garlic and ginger. In a large bowl, mix together the ginger, garlic, soy sauce, BBQ rub, 2 tbsp sugar (double for 4p) and half the sesame seeds. TIP: Use a food processor to blend them all to a smooth paste if desired. Slice the rumps widthways into 1cm slices. Coat the rump strips with your marinade and allow to sit for 5-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

Halve, peel and thinly slice the onion. Roughly chop the mushrooms. Trim and thinly slice the scallions. Return the pan to a high heat with another drizzle of oil. When hot, fry the onion and mushroom until softened stirring occasionally, 4-5 mins. Season with salt and pepper. Set aside and wipe the pan to use later.

Return the pan to a igh heat with a drizzle of oil and pop in the rump slices. Cook for 2-3 mins on each side. Add the onions and mushrooms to the fried rump.
Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.