Korean Bulgogi Style Beef And Vegetable Bowl Recipe

About this recipe

Indulge in the rich flavors of Korea with this Bulgogi-Style Beef and Vegetable Bowl, a balanced high-protein dinner perfect for weekday meals. This dish combines tender marinated beef with stir-fried carrots, radish, and fresh cucumber, served over wholesome basmati rice. The blend of sesame oil, soy sauce, and spices adds depth to every bite, while keeping the meal diabetic-friendly with only 44g of carbs per serving. It's an easy-to-follow recipe that fits perfectly into a busy lifestyle, offering a nutritious yet delicious dinner option in just 35 minutes. Serve this dish to enjoy the comforting warmth of a homemade Korean-inspired meal that's both satisfying and health-conscious.

Ingredients

• 390G Piquillo Pepper Strips, 390G
• 500G Tropical Sun Basmati Rice 500g
• 4 Pack Fresh Carrots - Pack Of 4
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 1 Piece Cucumber 1Pc
• - Chings Green Chilli Sauce
• 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
• 250G Special Ingredients Isomalt Powder, 250G
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• - Spice Kitchen African & Middle Eastern Spice Tin
• Bunch Spring Onion (Bunch)
• - Maldon Flakes Sea Salt
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Rinse the basmati rice thoroughly and cook in a pot with 1.5 cups of water until tender, then set aside.
2. 2. Thinly slice the beef strips and marinate them with soy sauce, sesame oil, isomalt powder, grated garlic, and ginger for 20 minutes.
3. 3. Julienne the carrots, radish, and cucumber into thin strips for easy stir-frying and plating.
4. 4. Heat a non-stick pan or wok over medium heat and stir-fry the marinated beef until browned and cooked through.
5. 5. Remove the beef and set aside, then stir-fry the carrots and radish in the same pan for about 3-4 minutes.
6. 6. Sprinkle African & Middle Eastern Spice Mix, salt, and black pepper over the vegetables as they cook for flavor.
7. 7. Slice the spring onions finely and add them to the pan for a quick toss with the vegetables.
8. 8. In serving bowls, layer the cooked rice as the base, followed by the stir-fried vegetables.
9. 9. Add the cooked beef on top, arranging it attractively for presentation.
10. 10. Garnish the bowl with fresh cucumber slices and a sprinkle of additional spring onions.