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Korean bulgogi beef


Serves 4

Ready in about 1 hour

450g lean beef steak, visible fat removed, very thinly sliced

¼ medium pear, finely grated

1 garlic clove, grated

2 tsp grated fresh root ginger

2 tbsp each of light and dark soy sauce

1 level tsp caster sugar

1 level tsp toasted sesame oil

4 large carrots, finely shredded

3 tbsp Japanese rice vinegar

200g dried brown basmati and wild rice mix

100g dried jasmine rice

Bunch of spring onions, thinly sliced

4 baby gem lettuces

1 Place the beef in a non-metallic dish. Mix the pear, garlic, ginger, soy sauces, sugar and oil with ½ tsp black pepper. Pour over the beef, mix well and leave to marinate for 30 minutes at room temperature.

2 Meanwhile, mix the carrots with the vinegar and a pinch of salt. Set aside, stirring every now and then.

3 Put the brown and wild rice mix in a large saucepan of water. Bring to the boil, then cook for 10 minutes before adding the jasmine rice. Boil for a further 15-20 minutes until tender.

4 When the rice has about 10 minutes left to cook, place a large, non-stick frying pan over a high heat. Spread a third of the beef over the base, leave for 30 seconds, then start to toss with tongs and stir-fry for another minute. Lift onto a warm serving platter and repeat twice more to cook the rest of the meat.

5 Toss through the spring onions and serve a quarter per person with the rice, pickled carrots and lettuce.

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About Slimming World

Get your new-year weight loss off to a flying start with the January/February issue of Slimming World magazine Featuring amazing real-life transformations, fab and filling recipes, and tips and advice to help make 2017 your slimmest, fittest, happiest year yet. We’ve got 40+ pages of hearty, tempting dishes that will slim you down and fill you up, from crowd-pleasing family favourites to vibrant Tex Mex. There are even some scrumptious hot puddings on the menu, too. Revolutionise the way you approach slimming with our brilliant success strategies; find out how to wave goodbye to self-critical thoughts and negative talk and become your own cheerleader. And if in the past your weight-loss resolutions have lasted no longer than the turkey leftovers, discover how to make them really stick. The issue is packed with real-life stories of slimming success to inspire you, including cover star Steph, two sizes smaller, and 10 more Slimming World members who between them have lost an amazing 56st. Plus: a fab and filling seven-day menu plan; fun new ways to energise your new year; and our zen-sational guide to the ultimate home spa. Relax, read and rejuvenate your 2017…