Ginger Chilli Bulgogi Beef
with Mushrooms, Green Beans and Jasmine Rice
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.
(Contains Cereals containing gluten, Soya)
Slow Cooked Beef
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, peel and grate the garlic (or use a garlic press).
b) Trim and cut the the green beans into thirds.
a) Heat a drizzle of oil in a large deep saucepan with a tight-fitting lid on high heat. When hot, add the mushrooms to the pan.
b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
a) Once the mushrooms have browned, lower the heat and stir in the garlic and ginger puree, fry 30 secs.
b) Next, add the beans, soy sauce, bulgogi, the beef and its juices.
c) Bring to a boil and simmer on low with the lid on until tender, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.
a) Once tender, remove the lid and gently break up the beef into chunks.
b) Taste the sauce, and season with salt and pepper if you feel it needs it. Add a splash of water if you think the sauce is a little thick.
a) Fluff up the rice with a fork and share between your serving bowls. Spoon over the bulgogi beef stew.
b) Sprinkle over the chilli flakes to finish.