Bulgogi Beef and Broccoli Bowl
with Cauliflower Rice
Named after Korea's most well-known BBQ dish, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of soy, garlic, brown sugar and pear & apple purees. Bulgogi is a perfect match for rice and noodle dishes or even as a flavour driver in tacos.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Not included in your delivery
Water for the Sauce
Cut the broccoli into florets, halving any large ones.
Trim the spring onion and thinly slice on an angle.
Peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium-high with a splash of oil.
Once hot, add the beef mince and cook until the mince is starting to brown, 1-2 mins. Use a spoon to break it up as it cooks.
IMPORTANT: Wash your hands and equipment after handling raw meat.
Add the broccoli to the mince and stir-fry until softened, 3-4 mins.
Season with salt and pepper.
Add the bulgogi sauce, sambal, half of the garlic, and water (see pantry) to the mince, stir to combine. Season with salt and pepper.
Cover with a lid or some foil and allow to cook until the broccoli is tender, 4-5 mins.
IMPORTANT: The mince is cooked when no longer pink in the middle.
While the beef simmers, heat another medium frying pan on medium-high heat with a drizzle of oil.
Once hot, add the cauli rice and cook until just soft, 2-3 mins. Season well with salt and pepper.
Add the remaining garlic to the rice for the final minute. Stirring regularly.
Share the cauli rice between your bowls.
Add the bulgogi beef and broccoli next to the cauliflower rice.
Finish by sprinkling over the spring onion.