Saturday, 8 March 2014

Bulgogi Korean steak (slimming world friendly)

I found this recipe online when looking for something more interesting to do with steak and as usual tweaked it a little to make it slimming world friendly. I used dark soy sauce as the original recipe suggested but it makes it a tiny bit too strong in my opinion so next time will make it with light soy sauce. I make no claims to the authenticity of the recipe but it is very tasty.

I served it over a bed of baby spinach, cucumber strips and spring onions and it was really lovely tasted fresh and light but really savoury,  of course using loads of garlic and ginger always helps :)

To be honest I found this quite spicy might tone down the chili next time too as for making it it's so easy throw the steak in the marinade  in the morning, leave it all day and cook it in the evening. ...


Bulgogi korean steak 

4 x rump steaks (trimmed of all fat)


Marinade 

4 cloves garlic (crushed)
4 tsp grated ginger (I use frozen)
1 tbsp freshly ground black pepper
1 tsp dried chili flakes (will reduce this to half next time)
100ml soy sauce (dark or light will use light next time)
4 tbsp tomato puree

fresh coriander and salad (for serving) 



Mix all the marinade ingredients together and place the steaks in a shallow dish and smother with the marinade. Leave (covered) for 8 hours or overnight in the fridge but remove from the fridge 30 minutes before cooking.

Heat a griddle or a heavy frying pan until very hot and place the steaks in it (keep the marinade) and cook for only about 2-3 minutes each side.  Take the steaks out and leave them to rest in a warm place for five minutes they should then be pink but not bloody and not too well done, Of course if you like it rarer or more well done cook it to your taste.

Heat the leftover marinade in a small saucepan and then slice the steaks and serve over the salad and drizzle the leftover marinade over the top. Scatter with the fresh coriander and serve.


Serves 4 and syn free on extra easy











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