Beef bulgogi stir-fry
Preparation time: 10 mins
plus 15 mins marinating
Cooking time: 10 mins
Serves 44cm piece ginger
2 Tbsp salt-reduced
soy sauce
¼ cup mirin (sweet
rice wine)
3 cloves garlic
2 Tbsp chopped pineapple
2 tsp chilli flakes
2 Tbsp golden caster sugar
3 tsp sesame oil
500g beef sirloin or
rump steak, trimmed,
thinly sliced1 onion, thinly sliced
1 Tbsp toasted
sesame seeds
2 green shallots, sliced
1 cup (200g) basmati
rice, steamed
2 cups steamed green
beans, to serve (optional
for a complete meal)1 To make marinade, put
ginger, soy, mirin, garlic,
pineapple, chilli, sugar and 1
tsp of the sesame oil in a food
processor. Blend until fine.
Pour into a large bowl, add
steak. Mix then cover bowl
and set aside at room temp
for 15 minutes to marinate.2 Meanwhile, heat
remaining sesame oil in
a large wok or frying pan
over a high heat until very
hot. Add onion and stir-
fry for 2 minutes or until
beginning to soften.
3 Add beef and marinade.
Cook, stirring constantly,
for 5 minutes or until
cooked through. Sprinkle
with sesame seeds and
shallots. Serve with rice
and green beans, if using.PER SERVING 1600KJ |
PROTEIN 35G | TOTAL FAT 9G
(SAT FAT 2G) | CARBS 38G |
FIBRE 4G | SODIUM 450MGBeef bulgogi
stir-fry
Whip up this Korean
dish with a lean cut of
beef for a quick and
easy midweek meal.Eat at home
If you cook at
home you have
more control
over what
ingredients you
use and how
much your serve
up. You can pick
salt-reduced and
lower-fat options.
Go for smaller
portions too – it
will help you
avoid overeating.5
slim
TIP
94 BETTER HOMES AND GARDENS, FEBRUARY 2017 bhg.com.au