Beef Bulgogi

Say hello to your new favourite dish! This one ticks all the boxes, it’s full of goodness with protein and zinc to support immunity, bone strength and gut wellbeing. The zesty flavour & cleansing ingredients pack an absolute flavour punch and will leave you shamelessly licking your plate.

Ingredients

PANTRY ITEMS

700g boneless rib eye steak

1 pear, peeled and chopped

¼ cup tamari

2 tbsp maple syrup

2 tbsp toasted sesame oil

3 cloves garlic, minced

1 tbsp freshly grated ginger

1 tbsp gochujang (preferably all natural)

Olive oil

1 spring onion, thinly sliced

1 tsp toasted sesame seeds

1.5 cups rice

1 bunch of broccolini

NUTRA ORGANICS PRODUCTS

1 tbsp Beef Bone Broth Concentrate Ginger Lemon ACV

Method

Slice across the steak grain into 5mm thick slices.
In a blender add pear, soy sauce, maple syrup, sesame oil, broth concentrate, garlic, ginger and gochujang, blend until pureed.
In a container, add the sauce mixture and steak, making sure all the steak is covered with the sauce. Marinate for 2 hours or overnight. If you get stuck, 30 mins will do the trick.
Cook rice to packet instructions.
Heat 1 tablespoon of olive oil in a pan over high heat. Cook broccoli for 3-4 minutes until tender. Set aside.
In the same pan, add another tbsp of olive oil, then working in batches, add steak to the pan in and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat until all the steak is cooked, add the broccoli back into the pan to gently heat.
Garnish with spring onions and toasted sesame seeds.