BEEF BULGOGI

Bulgogi, which translates as ‘fire meat’, is made of thin, marinated slices of beef or pork grilled on a griddle or pan. The dish originated from Korea and is one I always look out for when we are eating out. It’s light and tasty and not full of nasties. Here is a version I cook at home and I know you will love it too.

Serves 4

● 3 lean beef medallions

● Low-calorie spray oil

For the marinade

● 6 tbsp soy sauce

● 2 tbsp sweetener

● 2 tbsp rice wine

● 1 red apple, peeled, cored and finely grated

● 3 garlic cloves, minced

● 1 tsp ginger paste

● ½ tsp lemon pepper

● 2 tsp chilli flakes

● 1 tsp sesame oil

For the garnish

● 2 scallions, chopped

● 1 tbsp toasted sesame seeds

● 1 fresh red chilli, sliced

● Some lettuce leaves (optional)

1 Put all the marinade ingredients into a medium-sized bowl and mix well.

2 With a sharp knife cut up the beef into thin slices, add the bowl of marinade and mix well. Cover with cling film and pop in the fridge for 2–3 hours or overnight, if possible, to get the best flavour.

3 Spray a non-stick pan or skillet with some oil, heat it up, and add in the meat and marinade, stirring as it browns. The meat should cook superfast but you want it to be browned and charred, not steaming, so don’t overload the pan. If needs be you can do it in two batches.

4 Once the beef is cooked, pour it onto a large serving plate and garnish with the scallions, sesame seeds and fresh chilli. If you want a bit of greenery, add some lettuce leaves to the mix.