SW recipe: Korean bulgogi beef

Serves 4

Ready in about 1 hour


450g lean beef steak, visible fat removed, very thinly sliced

¼ medium pear, finely grated

1 garlic clove, grated

2 tsp grated fresh root ginger

2 tbsp each of light and dark soy sauce

1 level tsp caster sugar

1 level tsp toasted sesame oil

4 large carrots, finely shredded

3 tbsp Japanese rice vinegar

200g dried brown basmati and wild rice mix

100g dried jasmine rice

Bunch of spring onions, thinly sliced

4 baby gem lettuces


1 Place the beef in a non-metallic dish. Mix the pear, garlic, ginger, soy sauces, sugar and oil with ½ tsp black pepper. Pour over the beef, mix well and leave to marinate for 30 minutes at room temperature.

2 Meanwhile, mix the carrots with the vinegar and a pinch of salt. Set aside, stirring every now and then.

3 Put the brown and wild rice mix in a large saucepan of water. Bring to the boil, then cook for 10 minutes before adding the jasmine rice. Boil for a further 15-20 minutes until tender.

4 When the rice has about 10 minutes left to cook, place a large, non-stick frying pan over a high heat. Spread a third of the beef over the base, leave for 30 seconds, then start to toss with tongs and stir-fry for another minute. Lift onto a warm serving platter and repeat twice more to cook the rest of the meat.

5 Toss through the spring onions and serve a quarter per person with the rice, pickled carrots and lettuce.

credits: slimmingworld magazine

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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