Skip takeout and make this instead.
This deeply flavourful Korean-inspired dish traditionally features super-thin slices of tender, sticky beef that are bursting with umami flavour,” says Becky Excell, who is celebrating the release of her latest cookbook, Budget Gluten Free. “However, in case you didn’t notice, the price of any beef steak in supermarkets is quite shocking when you consider how little you’re usually getting.
“So, because of that, I often use thin-cut beef steaks, which gets you a generous amount for a reasonable price. Or, for a change that’s a third cheaper than beef, pork loin steaks work extremely well too – and you get more in the packet!”
Korean-style bulgogi beef or pork
Ingredients:
(Serves 3)
395g thin-cut beef steaks or 480g pork loin steaks, cut into 3mm slices
Vegetable oil spray
100g frozen chopped onion or ½ medium leek, finely chopped
2 medium carrots, pared into ribbons using a swivel peeler
2tbsp toasted sesame seeds, plus a little extra to serve
1-2 little gem lettuce, leaves separated or shredded
For the marinade:
4tbsp gluten-free soy sauce
2tbsp honey
1tbsp rice wine vinegar
½ red apple or pear, grated
½tsp ginger paste
½tsp garlic paste (optional)
Small handful of spring onions green parts only, finely sliced
½tsp ground black pepper
Method:
In a large bowl, combine all the marinade ingredients. Add the slices of beef or pork, cover and marinate in the fridge for anywhere from 15 minutes to 12 hours.
Lightly spray the base and sides of a large wok with oil and place over a high heat. Once hot, add the onion or leek and fry until softened. Add the carrot ribbons and stir fry until softened, then add the beef or pork and all of the marinade. Stir fry for three to five minutes until the beef or pork is cooked through, but don’t overdo it. Stir through the sesame seeds.
Serve with rice alongside shredded lettuce, or fill the lettuce leaves with the bulgogi and enjoy as wraps. Scatter the extra sesame seeds on top.
FODMAP: Use light brown sugar instead of honey, apple instead of pear, and swap the garlic paste for ½tbsp garlic-infused oil. Use leeks (green parts only) instead of onion.
