Quick kimchi
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.
Beef bulgogi stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4cm/1 ½in piece of ginger
- 4 tbsp soy sauce
- 4 tbsp mirin
- 3 garlic cloves
- 2 tbsp chopped pineapple
- 2 tsp red chilli flakesor Korean chilli powder
- 3 tbsp golden caster sugar
- 3 tsp sesame oil
- 500g sirloin or rump steaktrimmed of fat and sliced
- 1 large onioncut into half moons
- 1 tbsp toasted sesame seeds
- 200g cooked basmati rice
- chopped spring onionsto serve
Nutrition: per serving
- kcal494low
- fat17g
- saturates6g
- carbs56g
- sugars27g
- fibre3g
- protein29g
- salt2.4g
Method
step 1
Put the ginger, soy, mirin, garlic, pineapple, chilli flakes, sugar and 1 tsp of the sesame oil in a food processor and blend until fine. Pour the marinade into a bowl, add the meat, mix well and leave to sit while you prepare the onion.
step 2
Heat the remaining sesame oil in a large wok or frying pan until very hot. Add the onion and stir-fry for a few mins. Add the beef and the marinade, stirring constantly until it’s cooked through, about 5 mins. Sprinkle with the sesame seeds and serve with rice and chopped spring onions.
