Bulgogi Beef Bowl

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Peel and grate the garlic (or use a garlic press).

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until starting to brown, 2-3 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) Add the sliced pepper and a drizzle of oil if needed. Stir-fry until just soft, 3-4 mins.

d) Stir in the garlic and cook until fragrant, 30 secs.

a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

a) Once the mince is cooked and the veg is soft, stir in the bulgogi, soy sauce, ketchup and water (see pantry for both amounts). IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Bring to a boil, then reduce the heat and simmer for 1-2 mins. 

c) Remove from the heat and stir in the mango chutney. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.