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Steak bulgogi bowl
Published: June 6, 2017 at 12:43 PM
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Serves 2
Easy
Total time: 25 mins
plus marinating
0 reviews
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Rump steak is marinated in Korean red pepper paste for extra flavour, and then served in a bowl of fresh veggies and steamed brown rice
Low calorie
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Alternatives
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Make this steak bulgogi bowl, then check out our classic bulgogi, perfect steak recipe, steak diane and more steak recipes.
Looking for more bowl food ideas? Try our salmon poke bowl, vegan buddha bowl, aubergine teriyaki bowl and vegan burrito bowl, plus plenty more.
Ingredients
Nutrition
-
1 rump steak
trimmed of any fat
-
1 tbsp gochujang (Korean red pepper paste)
-
250g pouch steamed brown basmati rice
-
olive oil
-
1 carrot
shredded
-
1 red pepper
thinly sliced
-
2 spring onions
thinly sliced
-
1 sheet nori
cut into strips
-
1 tbsp sesame seeds
DRESSING
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1 tsp gochujang
-
1 tbsp soy sauce
-
1 tbsp rice wine vinegar
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1 tsp sesame oil
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1/2 clove garlic
crushed
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grated to make 1 tsp ginger
Nutrition: per serving
-
kcal420
low
-
fat12.4g
-
saturates3.3g
-
carbs41.5g
-
sugars10.9g
-
fibre6.6g
-
protein32.3g
-
salt2.9g
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Method
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step 1
Rub the steak all over with the gochujang and a good grind of black pepper. Leave to marinate for 30 minutes at room temperature.
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step 2
Heat the rice following pack instructions.
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step 3
Put a little oil in a frying pan over a medium heat. Season the steak with salt and add to the pan, cooking for 2-3 minutes on each side. Rest on a plate for 2 minutes, then slice thinly.
-
step 4
Whisk all of the dressing ingredients and add the resting juices from the steak.
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step 5
Toss the rice with ¾ of the dressing and divide between bowls. Add the veggies, nori and sliced steak in little piles and finish with a sprinkling of sesame seeds and the rest of the dressing.
For gluten free bulgogi bowl swap the soy sauce for tamari.
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