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).

c) Crush the peanuts in the unopened sachet using a rolling pin.

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

b) Once hot, add the beef mince and pepper. Fry until the mince has browned and pepper has softened, 5-6 mins.

c) Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Stir in the Indonesian style spice mix and garlic. Cook until fragrant, 1 min. 

a) Add the bulgogi, soy sauce and water for the sauce (see pantry for amount). Stir to combine.

b) Bring to a boil, then reduce the heat and simmer until reduced slightly, 2-3 mins. 

c) Taste and season with salt and pepper if needed. Remove from the heat.