Uploaded November 2023 | Updated September 2026, 36 minutes ago
Solidtechnics flaming skillet: https://t.cfjump.com/68623/t/76381?Url=https%3A%2F%2Fwww.solidteknics.com%2Fcookware%2Faus-ion%2F26cmflamingskillet
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
Serves 2
15 min prep
30 min total
Ingredients
• 400g scotch fillet thinly sliced against the grain
• 2 spring onions
• Sesame seeds
• 1 sliced carrot
• 1 cup rice
Marinade
• ½ a red apple
• 1/2 shallot diced
• 4 cloves diced garlic
• 1 teaspoon grated ginger
• 2 stalks of a spring onion (the light green and white bits)
• 2.5 tbspn soy sauce
• 2 tbspn brown sugar
• Decent grind of freshly ground pepper
• 1 tbspn sesame oil
Directions
• Blend up all the marinade ingredients and add the sliced scotch fillet to it and let it marinate for between 2 and 48 hours.
• Cook 1 cup of medium grain rice (1.5 cups of water to 1 cup of rice and boil until the water has absorbed)
• Heat up a grill to high heat with no flame (charcoal is ideal here) and fry the beef and carrot. Until the outside is lightly browned.
• Serve on the bed of rice topped with sesame seeds, the greens from the spring onion and a light drizzle of soy sauce over the top.
Tip: Serve with Kimchi and Asian greens to take this up a level.
Gear: Grill and a pot
Solidtechnics flaming skillet: https://t.cfjump.com/68623/t/76381?Url=https%3A%2F%2Fwww.solidteknics.com%2Fcookware%2Faus-ion%2F26cmflamingskillet
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
Serves 2
15 min prep
30 min total
Ingredients
• 400g scotch fillet thinly sliced against the grain
• 2 spring onions
• Sesame seeds
• 1 sliced carrot
• 1 cup rice
Marinade
• ½ a red apple
• 1/2 shallot diced
• 4 cloves diced garlic
• 1 teaspoon grated ginger
• 2 stalks of a spring onion (the light green and white bits)
• 2.5 tbspn soy sauce
• 2 tbspn brown sugar
• Decent grind of freshly ground pepper
• 1 tbspn sesame oil
Directions
• Blend up all the marinade ingredients and add the sliced scotch fillet to it and let it marinate for between 2 and 48 hours.
• Cook 1 cup of medium grain rice (1.5 cups of water to 1 cup of rice and boil until the water has absorbed)
• Heat up a grill to high heat with no flame (charcoal is ideal here) and fry the beef and carrot. Until the outside is lightly browned.
• Serve on the bed of rice topped with sesame seeds, the greens from the spring onion and a light drizzle of soy sauce over the top.
Tip: Serve with Kimchi and Asian greens to take this up a level.
Gear: Grill and a pot
