
Devices & Accessories
Korean beef bulgogi stir-fry with rice
Prep. 20 min
Total 1 h 50 min
4 portions
Ingredients
-
beef flank cut into pieces (5 cm)500 g
-
piece fresh ginger7 cm
-
garlic cloves6
-
brown sugar40 g
-
chilli broad bean paste to taste50 - 70 g
-
sesame oil40 g
-
soy sauce50 g
-
white rice300 g
-
water1000 g
-
canned baby corn drained and cut into halves (approx. 235 g after draining)410 g
-
carrot cut into matchsticks1
-
red capsicum (small), cut into thin slices1
-
red cabbage sliced150 g
-
sea salt⅛ tsp
-
fresh coriander leaves only, to garnish
-
spring onion/shallot cut into slices, to garnish1
-
sesame seeds to garnish1 tbsp
-
kimchi to serve120 g
Nutrition per 1 portion
Calories
593.7 kcal /
2484.1 kJ
Protein
36.3 g
Fat
24.3 g
Carbohydrates
60.9 g
Fibre
6.8 g
Saturated Fat
6.4 g
Sodium
1658.8 mg
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