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Beef bulgogi stir-fry

Beef bulgogi stir-fry

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A star rating of 4.7 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Quicker than a takeaway and so much better for you, this low-calorie stir-fry is easy to make and ready in just 20 minutes

Nutrition: per serving
HighlightNutrientUnit
low inkcal494
fat17g
saturates6g
carbs56g
sugars27g
fibre3g
protein29g
salt2.4g
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Ingredients

  • 4cm/1 ½in piece of ginger
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 3 garlic cloves
  • 2 tbsp chopped pineapple
  • 2 tsp red chilli flakes or Korean chilli powder
  • 3 tbsp golden caster sugar
  • 3 tsp sesame oil
  • 500g sirloin or rump steak , trimmed of fat and sliced
  • 1 large onion , cut into half moons
  • 1 tbsp toasted sesame seeds
  • 200g cooked basmati rice
  • chopped spring onions , to serve

Method

  • STEP 1

    Put the ginger, soy, mirin, garlic, pineapple, chilli flakes, sugar and 1 tsp of the sesame oil in a food processor and blend until fine. Pour the marinade into a bowl, add the meat, mix well and leave to sit while you prepare the onion.

  • STEP 2

    Heat the remaining sesame oil in a large wok or frying pan until very hot. Add the onion and stir-fry for a few mins. Add the beef and the marinade, stirring constantly until it’s cooked through, about 5 mins. Sprinkle with the sesame seeds and serve with rice and chopped spring onions.

Goes well with

Recipe from Good Food magazine, March 2016

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Overall rating

A star rating of 4.7 out of 5.23 ratings
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