Korean Beef BulgogiNovember 25, 2014
A Korean inspired recipe which incorporates seedy sesame, bright broccoli and deliciously marinated beef!
Ingredients for two people
|2 tbs||soy sauce|
|1/2 tbs||sesame oil (substitute with vegetable oil)|
|1 knob||ginger, grated|
|3||garlic cloves, peeled & crushed|
|350 g||beef mince|
|1 head||broccoli, cut into florets|
|1 bunch||spring onions, sliced|
|2 tsp||sesame seeds|
For the beef
Mix together the soy suace, sugar, sesame oil and half the ginger and garlic. Pour over the beef and refrigerate for as long as possible.
For the broccoli & rice
Bring a pot of water to the boil and cook the broccoli for about 3-5 minutes or until just cooked. Remove from the pot (you can reserve the water to cook the rice in).
Place the rice into a sieve and rinse with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t have to be crystal). Place the rice into the pot with some salt and oil. (The oil stops the rice from sticking together!). Cook it for about 10-12 minutes or until the rice is soft and cooked. Drain.
For the bulgogi
Now, getting back to our beef! Heat some oil in a large pan over a medium-high heat and brown off the bulgogi mix for about 4-5 minutes, separating as you go. If you want it to be extra juicy, slightly under cook the beef. Toss in the spring onions and sesame seeds and cook until the onions are soft. Once the beef is cooked, remove it from the pan and combine with the brocoli and the remaining ginger and garlic
Fluff the rice with a fork and distribute evenly onto your plates; top with fragrant broccoli and bulgogi. Enjoy!
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