Korean Beef Bowl (韓式牛肉燒烤)

Beef

• 14 oz / 400 g thinly sliced beef, any good quality tender cut suitable for grilling
• 1 scallion/shallot stem, green and white part separated, both finely sliced
• 1/2 large onion (brown, yellow or white), peeled and thinly sliced
• 1/2 medium carrot, peeled, cut vertically then cut into thin slices on the diagonal
• 1 tbsp cooking oil
• 1/2 tbsp sesame seeds

Marinade

• 3 tbsp ordinary soy sauce
• 1 1/2 tbsp brown sugar
• 1 tbsp mirin
• 1/2 tbsp sesame oil
• 2 tbsp grated onion (brown, white or yellow)
• 2 cloves garlic, minced
• 3 tbsp grated red apple (not green – they are too tart) OR nashi pears
• 1/2 tsp minced ginger
• Black pepper

Instructions

1. Blot the beef dry using a paper towel then place into a bowl.
2. Mix together the Marinade ingredients in a small bowl, then add the beef. Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour, preferably overnight. Because the meat is thin, you still get good flavour even with 1 hour of marinating.
3. Heat the oil in a wok or large fry pan over high heat.
4. Add the onion and white part of the scallion/shallots. Cook for 1 minute.
5. Then add the beef, including the Marinade, and carrots. Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.
6. Remove from heat, then toss through the sesame seeds.
7. Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice! Sprinkle with extra sesame seeds and the reserved green part of the scallions.