Steak bulgogi bowl

25 MINUTES + MARINATING | SERVES 2 | EASY |

rump steak 1, trimmed of any fat gochujang (Korean red pepper paste) 1 tbsp

steamed brown basmati rice 250g pouch olive oil carrot 1, shredded red pepper 1, thinly sliced spring onions 2, thinly sliced nori 1 sheet, cut into strips sesame seeds 1 tbsp

DRESSING

gochujang 1 tsp soy sauce 1 tbsp rice wine vinegar 1 tbsp sesame oil 1 tsp garlic Ω clove, crushed ginger grated to make 1 tsp

• Rub the steak all over with the gochujang and a good grind of black pepper. Leave to marinate for 30 minutes at room temperature. • Heat the rice following pack instructions. • Put a little oil in a frying pan over a medium heat. Season the steak with salt and add to the pan, cooking for 2-3 minutes on each side. Rest on a plate for 2 minutes, then slice thinly. • Whisk all of the dressing ingredients and add the resting juices from the steak. • Toss the rice with ae of the dressing and divide between bowls. Add the veggies, nori and sliced steak in little piles and finish with a sprinkling of sesame seeds and the rest of the dressing. PER SERVING 420 KCALS | FAT 12.4G SATURATES 3.3G | CARBS 41.5G SUGARS 10.9G | FIBRE 6.6G PROTEIN 32.3G | SALT 2.9G