Korean beef bulgogi bowl
https://www.coop.co.uk/recipes/korean-beef-bulgogi-bowl
Wake up your tastebuds with punchy, fiery Korean flavour
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Feeds
2
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 42g
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Ingredients
- 100g Co-op Italian risotto rice ½ ripe pear, peeled and cored 1cm ginger, grated 2 tbsp Co-op rapeseed oil
- Juice of 1 lime, plus wedges to serve
- Half a tbsp of light soy sauce
- Half head of broccoli, cut into florets
- Half a tbsp of chilli flakes
- 1 clove garlic, finely sliced
- 227g pack Co-op British sirloin steak, trimmed of fat
- 1 tbsp of Co-op ultimate chilli paste
- 3 radishes, finely sliced
- 1 Co-op carrot, cut into matchsticks
- 2 Co-op spring onions,trimmed and sliced diagonally
- Half a red chilli, sliced
Method
- Cook the risotto rice in boiling water for 10 mins until tender
- Meanwhile, to make the dressing, blitz the pear and ginger in a blender, then drizzle in one and a half tbsp of the rapeseed oil until you have a fairly thick dressing
- Whisk in the lime juice and soy sauce to taste, and then season
- The dressing should be sweet, salty and sharp
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Steam the broccoli florets for 6 mins
- Toss with the remaining oil, the chilli and garlic
- Roast in the oven for around 10 mins, until lightly golden at the edges
- Heat a griddle pan until very hot
- Season the steak and rub with the chilli paste
- Griddle for 3-4 mins on each side for medium or adjust to your taste
- Remove the meat from the pan to rest for a few minutes
- Divide the rice between 2 bowls
- Slice the steak into strips and lay on top, then add the radish, carrot and roasted broccoli
- Garnish with the spring onion and chilli, and serve with the lime wedges on the side
