Bulgogi Beef Bowl

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

a) Boil a full kettle. b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins. c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Step 2

a) Meanwhile, halve any thick broccoli stems lengthways. b) Peel and grate the garlic (or use a garlic press).

Step 3

a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) When the oil is hot, add the beef mince and cook until starting to brown, 2-3 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. c) Add the broccoli and stir-fry until tender, 4-5 mins. TIP: Add a splash of water if needed to help it cook. d) Stir in the garlic and cook until fragrant, 30 secs

Step 4

a) Meanwhile, roughly chop the peanuts. b) Cut the lime into wedges.

Step 5

a) Once the mince is cooked and the veg is soft, stir in the bulgogi and soy sauce. IMPORTANT: The mince is cooked when no longer pink in the middle. b) Bring to a boil, then reduce the heat. Add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. c) Remove from the heat and squeeze in some lime juice. Taste and season with salt, pepper and more lime if needed.

Step 6

a) When everything is ready, fluff up the rice with a fork, then spoon into your bowls. b) Top with the sticky bulgogi beef and garnish with the peanuts. c) Serve any remaining lime wedges alongside for squeezing over. Enjoy!