Beef Bulgogi
A Korean stir-fried beef dish with ginger, garlic, pineapple, and chilli, served with carrots, broccoli, and spring onions. This quick and flavorful meal is marinated in a sweet and savory sauce before cooking.Ingredients
fresh ginger1 knob, roughly chopped
(10g)garlic1 clove, roughly chopped
(1clove)pineapple4 chunks, roughly chopped
(100g)dried chilli flakes1 tsp
(1tsp)soy sauce1 tbsp
(15ml)sirloin steak1 x 225g, trimmed of visible fat, sliced into 1cm strips
(225g)coconut oil1 tbsp
(15ml)carrots2 medium, peeled and finely sliced
(200g)broccoli1 head, stalk chopped, cut into medium florets
(150g)spring onions2 medium, finely sliced (green and white parts)
(30g)sesame seeds1 tbsp
(15g)Instructions
Step-by-step guide
- 1
Put the fresh ginger, garlic, pineapple, chilli flakes, and soy sauce into a small food processor with 1 tablespoon Blitz until finely chopped. Pour the marinade into a small bowl. Add the steak strips and mix well to combine.
- 2
Melt the coconut oil in a wok or large frying pan over high heat. Scrape in the carrot, broccoli and half the spring onions. Stir-fry for 4 minutes, then tip in the steak along with the marinade - use a spatula to scrape it in so you don't lose any of that flavour. Stir-fry for a further 2-3 minutes until the steak is cooked - cooked just a little pink on the inside.
Timer: 4m - 3
Dish up the beef bulgogi. Scatter over the remaining spring onion and sesame seeds.
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