Bulgogi Bowl with Korean-Style Steak Strips

Name: Bulgogi Bowl with Korean-Style Steak Strips over rice with quick-pickled vegetables
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 70 g Bulgogi sauce; 200 g Steak strips; 150 g Jasmine rice; 1 piece Cucumber; 20 milliliters Soy sauce; 1 piece Garlic; 150 g Slaw mix; 20 g Salted peanuts; 25 milliliters Honey-ginger dressing; 2 teaspoon Sugar; 1 tablespoon Sunflower oil; 3 tablespoon White wine vinegar; 1 tablespoon [Plant-based] mayonnaise; to taste Sambal; to taste Salt

over rice with quick-pickled vegetables

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Recipe developer Chiara: "This recipe is inspired by ‘Beef Bulgogi’, which is originally prepared during Korean BBQ. Similar flavours can be found in this dish; for example, you'll marinate the steak strips in our sweet and savoury bulgogi sauce."

Tags:

Calorie Smart

•High Protein

Allergens:

Sesamzaad

•Soja

•Tarwe

•Gluten

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

35 g

Bulgogi sauce

(Contains: Sesamzaad, Soja, Tarwe, Gluten)

100 g

Steak strips

75 g

Jasmine rice

½ piece

Cucumber

10 milliliters

Soy sauce

(Contains: Soja, Tarwe, Gluten)

½ piece

Garlic

75 g

Slaw mix

10 g

Salted peanuts

(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)

15 milliliters

Honey-ginger dressing

Not included in your delivery

1 teaspoon

Sugar

½ tablespoon

Sunflower oil

1.5 tablespoon

White wine vinegar

½ tablespoon

[Plant-based] mayonnaise

to taste

Sambal

to taste

Salt

Nutrition Values

Energy (kJ)2870 kJ

Calories686 kcal

Fat22.2 g

Saturated Fat3.4 g

Carbohydrate89.4 g

Sugar21.3 g

Dietary Fiber4.9 g

Protein37.9 g

Salt3.4 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Wok or sautépan

•Small Bowl

Cooking Steps

Take the steak strips out of the fridge (see Tip).
Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, covered.
Drain when finished and set aside.

Tip: for the best result, take the steak strips out of the fridge 30 - 60 minutes before you start cooking. This way, the steak strips will be at room temperature when you eventually fry them.

In a bowl, combine the steak strips with the bulgogi sauce and the soy sauce.
Crush or mince the garlic and slice the cucumber.
In another bowl, combine the cucumber with the slaw mix, the white wine vinegar and the sugar.
Season with a pinch of salt, then set aside until serving.

When the rice has 5 minutes left, heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
Fry the garlic for 1 minute, then add the steak strips in their marinade.
Add some sambal as preferred and stir-fry for 1 minute.