Beef bulgogi, lettuce cups, vegetables
WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW
PANTRY STAPLES: Cooking oil
ALLERGENS: Garlic, wheat, soy, sesame
1. Prepare the ingredients: Combine the beef with half of the bulgogi sauce. Wash all the vegetables. Slice the pears, carrots and cucumbers into matchstick size pieces. Thinly slice the spring onions. Separate the leaves from the lettuce.
2. Cook the rice: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve or colander.
3. Cook the beef: Meanwhile, heat a char grill pan, barbecue or frying pan over high heat. Remove the beef from the sauce and cook, briefly for one minute each side in the hot pan. Add the carrots to the pan for 10 seconds. Remove from the heat.
4. To serve: Divide the lettuce between the serving plates. Top with the beef and carrots. Top with the cucumbers, spring onions and pears. Sprinkle with the sesame seeds. Serve with the rice and remaining sauce.