Korean beef bulgogi bowls
About £1.71 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Sirloin steaks2
- Soy sauce40ml
- Caster sugar20g
- Garlic3 cloves
- Sesame oil10ml
- Spring onions4
- Rice300g
- Kimchi150g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Slice the steak paper thin (freeze it for 20 minutes first and it's easy).
Kitchen note Get the steak out of the fridge 20 minutes before. Pat it dry, very hot pan, don't move it about. Then let it rest for as long as you cooked it.
- Mix with soy, sugar (20g), garlic (3 cloves) and sesame oil (10ml) (10 min).
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Cook the rice (300g).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
- Fry the beef in a screaming hot pan in batches (2 min).
- Serve on rice with spring onions (4) and kimchi (150g).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.