2 green onions, thinly sliced plus extra, to serve
1/4 cup (60ml) light soy sauce
2 tbsp rice wine vinegar
2 tbsp honey
1 tbsp vegetable oil
450g brown rice
1/4 red cabbage, finely shredded
1 large avocado, cut into wedges
1 Lebanese cucumber, seeds removed, sliced
4 radishes, thinly sliced
1 ½ cups (200gm) frozen edamame beans, blanched
Kim chi, sesame seeds, to serve
Combine green onions, soy, vinegar and honey in a medium bowl. Reserve half the marinade. Place beef in large snap-lock bag with remaining marinade and oil. Set aside to marinate for 10 minutes.
Heat a chargrill pan or barbecue over medium-high heat. Remove steak from marinade and cook for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice against the grain.
Prepare rice and divide between bowls. Top with cabbage, avocado, cucumber, radish, edamame and beef. Drizzle with remaining marinade. Serve with kimchi and sprinkle with sesame seeds and extra green onions.
Beef rump, stir-fry strips or mince are great substitutes for flank in this recipe.
Kimchi, a spicy pickled cabbage, is available at Asian grocers.
Use a mandolin to thinly slice the radishes for a perfect result.