20-Minute Beef Bulgogi Bowl

Ingredients

• 350 g beef sirloin or ribeye, very thinly sliced
• 4 garlic cloves, minced
• 1 x 250g pouch microwave rice
• ½ cucumber, sliced
• 1 thumb-sized piece ginger, grated
• 2 spring onions, sliced
• 3 tbsp soy sauce
• 1 tbsp soft brown sugar
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tbsp mirin
• 80 g frozen edamame, defrosted
• 1 tbsp sesame seeds, toasted
• Fine salt and black pepper
• 1 tbsp gochujang
• 150 g kimchi
• 160 g pickled daikon

Method

1. Whisk 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. Heat the rice according to the packet and divide it between two warm bowls. Add the edamame and cucumber in separate piles.
3. Heat a wok or wide frying pan over the highest heat your hob will give you, then add the vegetable oil. It should shimmer before the beef goes in.
4. Cook the beef in two batches for 1 to 2 minutes each, tossing quickly until the edges catch. A crowded pan traps the marinade and boils the meat.
5. Pour any marinade left in the bowl into the empty wok and boil it for 30 seconds. Return the beef and toss until the glaze clings.
6. Pile the beef onto the rice, then finish with the spring onions and toasted sesame seeds.