Bulgogi and Spinach Namul Rice Plate
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Ingredients
- 400 g beef sirloin steak, thinly sliced
- 200 g baby spinach
- 500 g cooked short-grain rice (cooled)
- 3 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp caster sugar
- 1 asian pear or kiwi, grated
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 465 kcal
- Protein
- 26.9 g
- Carbohydrate
- 43.3 g
- of which sugars
- 6.3 g
- Fat
- 19.7 g
- of which saturates
- 5.9 g
- Fibre
- 3.1 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the soy sauce, sugar, grated pear and half the garlic into a marinade and toss with the beef, then leave for 15 minutes.
- 2
Blanch the spinach for 1 minute, drain well and squeeze dry, then toss with the remaining garlic and 1 tablespoon sesame oil.
- 3
Heat the remaining sesame oil in a hot frying pan and stir-fry the beef for 3-4 minutes until browned and no pink remains.
- 4
Reheat the rice and divide between bowls.
- 5
Top with the bulgogi beef and spinach namul, scatter with toasted sesame seeds and serve.
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