Korean beef bulgogi rice bowls
Thin sliced beef in a sweet-salty ginger and garlic glaze, piled over rice with crunchy veg.
- Time30 min
- LevelEasy
- Costabout £2.38 a head
Ingredients
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Method
- 1
Mix the tamari, vinegar, sesame oil, garlic, ginger and sugar in a bowl. Add the beef and leave for 15 minutes.
15 min - 2
Rinse the rice, then cook it following the packet instructions.
- 3
Heat the olive oil in a large frying pan until very hot. Fry the beef in two batches for 2 minutes each, until browned and sticky.
4 min - 4
Pour any leftover marinade into the pan and bubble for 1 minute.
- 5
Divide the rice between four bowls. Top with the beef, carrot, cucumber and spring onion, and sprinkle with sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.