Bulgogi Steak Bowl
over rice with sesame slaw & gomashio
There is a special ingredient in your box! Meatier steak comes from carefully selected cattle, raised under the best conditions, with a comfortable and spacious pasture.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
White long grain rice
½ piece
Garlic
½ piece
Red onion
½ piece
Cucumber
50 g
Slaw mix
20 g
Bulgogi sauce
(Contains: Sesamzaad, Soja, Tarwe, Gluten)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
1 piece
Steak
Not included in your delivery
200 milliliters
Low sodium vegetable stock
½ tablespoon
White wine vinegar
1 teaspoon
Sugar
½ tablespoon
[Plant-based] mayonnaise
¼ tablespoon
[Plant-based] butter
1 tablespoon
Water for the sauce
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge and allow it to reach room temperature (see Tip).
- Prepare the stock.
- Slice the onion into half rings and crush or mince the garlic.
- Slice the cucumber into crescents and transfer to a bowl.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Be sure to remove it from the packaging.
- Heat a light drizzle of olive oil in a pot or saucepan over low heat and fry the garlic for 1 - 2 minutes.
- Add the rice and the stock, then boil for 10 - 15 minutes.
- Remove from the heat and allow to rest for 5 minutes, then drain if necessary and set aside.
- Meanwhile, add the white wine vinegar and the sugar to the cucumber. Toss well to combine and set aside until serving, stirring occasionally.
- In a salad bowl, combine the sesame oil with the mayonnaise and the slaw mix. Season to taste with salt and pepper.
- Melt a small knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak and onion for 1 - 3 minutes per side.
- Remove the steak from the pan and allow to rest under aluminum foil.
- To the onion, add the bulgogi sauce and the water for the sauce. Cook for 1 minute.
- Shortly before serving, thinly slice the steak against the grain.
- Serve the rice on deep plates and top with the steak, then drizzle with the bulgogi sauce.
- Serve with the cucumber and the slaw.
- Garnish with the gomashio to finish.
