We use cookies to track usage and preferences. See Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

Korean bulgogi beef

SUPER SIMPLE

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.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Slimming World - Jan/Feb 2017
If you own the issue, Login to read the full article now.
Single Issue - Jan/Feb 2017
$2.99
Or 299 points
Annual Digital Subscription
Only $ 2.14 per issue
SAVE
28%
$14.99
Or 1499 points

View Issues

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…
Ways to Pay Pocketmags Payment Types
At Pocketmags you get Secure Billing Great Offers HTML Reader Gifting options Loyalty Points