GOOD TO FREEZE
knob of fresh ginger, roughly chopped
1 clove garlic, roughly chopped
4 pineapple chunks, roughly chopped
1 tsp dried chilli flakes
1 tbsp soy sauce
1 x 225g sirloin steak, trimmed of visible fat, sliced into 1cm strips
1 tbsp coconut oil
2 medium carrots, peeled and finely sliced
½ head of broccoli, stalk chopped, cut into medium florets
2 spring onions, finely sliced (green and white parts)
1 tbsp sesame seeds
- Put the fresh ginger, garlic, pineapple, chilli flakes and soy sauce into a small food processor with 1 tablespoon water. Blitz until finely chopped. Pour the marinade into a bowl. Add the steak strips and mix well to combine.
- Melt the coconut oil in a wok or large frying pan over a high heat. Scrape in the carrot, broccoli and half the spring onions. Stir-fry for 4 minutes, then tip in the steak along with all the marinade – use a spatula to scrape it in, so you don’t lose any of that flavour. Stir-fry for a further 2-3 minutes until the steak is cooked – I like mine just a little pink on the inside.
- Dish up the beef bulgogi. Scatter over the remaining spring onions and sesame seeds.