Beef Bulgogi, Pear salad

MASTERCLASS INGREDIENT BOX RECIPE | COOK: 15MINS 

PACKAGED INGREDIENTS:

1. Marinated beef 

2. Ginger dressing 

3. Rice 

4. Puffed buckwheat

 

FRESH INGREDIENTS:

1. Cos lettuce

2. Cabbage

3. Pear 

4. Daikon

 

METHOD:

1. Remove the beef from the bag, reserving the leftover marinade, then slice it as thinly as you can. Place it in a bowl with the leftover marinade to enhance its flavour. 

2. Wash your rice three times. Bring a pot of water to the boil, then add rice and cook it for 8 minutes. Strain it and leave it to cool down in a colander.

3. Julienne* the cabbage, pear and daikon. Season them with the supplied ginger dressing. 

4. Wash the cos lettuce, and cut into distinct cups. Allowing around 4 per guest.

5. Preheat a non-stick pan on a medium heat, and in separate intervals, sear off the beef and get some nice colour onto it. Place it into a heat proof bowl, and continue on with the remaining beef. Work in batches to ensure you do not boil the meat.

6. Place the boiled rice on a plate. Then, in individual lettuce cups, add in the salad and the beef. 

Garnish with a sprinkle of puffed buckwheat.