20-Minute Beef Bulgogi Bowl

• 350 gbeef sirloin, very thinly sliced
• 4garlic cloves, minced
• 1 x 250gpouch microwave rice
• ½cucumber, sliced
• 1thumb-sized piece ginger, grated
• 2spring onions, sliced
• 3 tbspsoy sauce
• 1 tbspsoft brown sugar
• 1 tbspsesame oil
• 1 tbspvegetable oil
• 1 tbspmirin
• 80 gshelled edamame, cooked according to the packet
• 1 tbspsesame seeds, toasted
• Fine salt and black pepper
• 1 tbspgochujang (optional)
• 150 gkimchi (optional)
• 160 gpickled daikon (optional)

Method

1. 1Whisk the soy sauce, sesame oil, brown sugar, mirin, garlic and ginger together. Add the beef and turn until every strip is glossy. Leave for 5 minutes while you prepare the bowls.
2. 2Cook the edamame according to its packet instructions and drain. Heat the rice according to the packet and divide it between two warm bowls. Add the edamame and cucumber in separate piles.
3. 3Heat a wok or wide frying pan over the highest heat your hob will give you, then add half the vegetable oil. It should shimmer before the beef goes in.
4. 4Cook the beef in two batches for 1 to 2 minutes each, adding the remaining oil for the second batch and tossing quickly until the edges catch. A crowded pan traps the marinade and boils the meat.
5. 5Pour any marinade left in the bowl into the empty wok and bring it to a full boil and bubble for 2 minutes, adding a splash of water if it reduces too quickly. Return the beef and toss until the glaze clings.
6. 6Pile the beef onto the rice, then finish with the spring onions and toasted sesame seeds. Taste before adding salt and black pepper, as the soy sauce is already salty. Serve with the optional gochujang, kimchi and pickled daikon if using.

Per serving

kcal

745

protein

56.2g

fibre

4.4g

carbs

60.6g

fat

30.8g