STEAK BULGOGI BOWLS

SERVES: 2

TIME: 25 MINUTES

CALORIES 420

PROTEIN 32

CARBS 42

FATS 12

FIBRE 7

INGREDIENTS

1 rump steak trimmed of any visible fat

1 Tablespoon gochujang (Korean red pepper

paste)

250g pouch steamed brown basmati rice

Olive oil

1 carrot, shredded

1 red pepper thinly sliced

2 spring onions thinly sliced

1 sheet nori, cut into strips

1 tablespoon sesame seeds

DRESSING

1 teaspoon gochujang

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

1⁄2 garlic clove, crushed

1 teaspoon grated ginger

INSTRUCTIONS

Rub the steak with the gochujang and a good pinch of black pepper. Set aside to marinate for 30 minutes at room temperature.

Heat the rice according to the pack instructions.

Put a little oil in a frying pan over a medium heat. Season the steak with salt and add to the pan, cooking for 2-3 minutes on each side or until cooked to your liking. Allow to rest on a plate for 2 minutes, then slice diagonally thinly.

Whisk all of the dressing ingredients together adding the resting juices from the steak.

Toss the rice in about 3⁄4 of the dressing and divide between bowls. Arrange the veggies, nori and sliced steak in little piles and finish with a sprinkling of sesame seeds and then drizzle over the remaining dressing.