Move over beef and black bean, there’s a new kid in town. Rich, sweet and savoury, this Korean dish ticks all the boxes. Even if I am cooking this at home, I use a store-bought sauce as the complex balance of flavours is best left to the experts. Subtle sweetness comes from pear pulp and the deep savouriness from roasted sesame oil. The great thing about this recipe is that it only requires 3 fresh ingredients, so it’s quick to prepare and easy on the budget.
1 cup jasmine rice
300g steak strips
½ head of broccoli, cut into florets
4 green onions, cut into 3cm lengths
½ cup bulgogi sauce (look for this in the Asian section of the market)
- Cover rice with water, bring to the boil and let simmer for 12-15 minutes or until water has been absorbed. Cover and set aside.
- Heat a large pan over medium high heat with a drizzle of oil. Add the beef and cook over high heat until browned. Add broccoli and green onions, cook for 1 minute before adding the sauce and allowing to come to the boil. Cook until reduced slightly and glazes the meat and vegetables.
- Divide rice between plates and top with stir fry.
- If making this at home, marinade the beef for several hours in the sauce.
- Rump steak works well in this kind of dish
- Chicken or pork work really well with this sauce.
- Green beans or Asian style greens such as bok choy can be used in place of broccoli
- If you have more vegetables on hand such as onions or bell peppers, they work great in this dish as well