Korean Beef Bowl (Bulgogi

• Gluten free

• Meat

  • 14 oz Beef

• Produce

  • 3 tbsp Apple, red
  • 1/2 Carrot, medium
  • 2 cloves Garlic
  • 1/2 tsp Ginger
  • 1/2 Onion, large yellow or white brown
  • 2 tbsp Onion, white or yellow brown
  • 1 Scallion/shallot, stem

• Condiments

  • 1 tbsp Mirin
  • 3 tbsp Ordinary soy sauce

• Baking & Spices

  • 1 Black pepper
  • 1 1/2 tbsp Brown sugar
  • 1/2 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Cooking oil
  • 1/2 tbsp Sesame oil

Found on recipetineats.com

Description

Ingredients

• 14 oz / 400 g thinly sliced beef, any good quality tender cut suitable for grilling (Note 1)
• 1 scallion/shallot stem, green and white part separated, both finely sliced (Note 2)
• ½ large onion (brown, yellow or white), peeled and thinly sliced
• ½ medium carrot, peeled, cut vertically then cut into thin slices on the diagonal
• 1 tbsp cooking oil (I use peanut or vegetable oil)
• ½ tbsp sesame seeds
• 3 tbsp ordinary soy sauce (I use Kikkoman)
• 1½ tbsp brown sugar
• 1 tbsp mirin (Note 3)
• ½ tbsp sesame oil
• 2 tbsp grated onion (brown, white or yellow)
• 2 cloves garlic, minced
• 3 tbsp grated red apple (not green - they are too tart) OR nashi pears
• ½ tsp minced ginger
• Black pepper

Directions

• Blot the beef dry using a paper towel then place into a bowl.
• Mix together the Marinade ingredients in a small bowl, then add the beef. Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour, preferably overnight. Because the meat is thin, you still get good flavour even with 1 hour of marinating.
• Heat the oil in a wok or large fry pan over high heat.
• Add the onion and white part of the scallion/shallots. Cook for 1 minute.
• Then add the beef, including the Marinade, and carrots. Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.
• Remove from heat, then toss through the sesame seeds.
• Serve with rice, sprinkled with extra sesame seeds and the reserved green part of the scallions.