Korean Beef Bulgogi Bowl

Korean Beef Bulgogi Bowl is a 25-minute fakeaway dinner. Pick estimates $6.40 a serving, above the catalog average of $5.05, with 44g of protein and 690 kcal. You need stove and 8 ingredients.

• 25 minCook time
• $6.40Est. cost
• 690Calories
• 44gProtein
• 80gCarbs
• 20gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🥩Sirloin SteakMeat & Seafood6 oz
• 🍶Soy SaucePantry2 tbsp
• 🍐PearProduce½ piece
• 🍚Jasmine RicePantry3 oz
• 🫙Sesame OilPantry1 tsp
• 🥕CarrotProduce1 piece
• 🧄GarlicProduce3 clove
• 🧅Spring OnionProduce2 piece

Method

1. Freeze the steak for 15 minutes so it firms up, then slice it as thinly as you possibly can against the grain.
2. Grate the pear and mix it with the soy sauce, minced garlic and sesame oil, then marinate the beef in it for 10 minutes.
3. Cook the jasmine rice in a covered saucepan with double its volume of water for 12 minutes and rest off the heat.
4. Heat a skillet until smoking and sear the beef in a single layer for 90 seconds per side so it caramelises instead of stewing.
5. Add the carrot matchsticks for the final minute and pour any leftover marinade in to bubble down.
6. Serve over the rice with plenty of sliced spring onion.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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