Korean Beef Bulgogi Stir Fry Recipe

1. 1 pack Cleaver’s Organic Beef Bulgogi
2. Peanut oil
3. 1 medium brown onion, thinly sliced
4. 2 medium carrots, peeled and thinly sliced
5. 100gm snow peas, trimmed and thinly sliced
6. Red cabbage, thinly sliced
7. Black and white sesame seeds, toasted
8. 2 shallots, green ends, thinly sliced
9. 2 cups sushi rice
10. Red chilli, sliced to serve

• Cook the sushi rice to packet instructions and set aside.
• Heat a large fry pan or wok on high heat, adding two tablespoons of peanut oil and heat until smoking hot. Fry the Beef Bulgogi strips in batches and set aside. Re-heat the pan or wok and add two more tablespoons of peanut oil to fry the sliced onion, carrot and snow peas for one minute before adding half a cup of water. When nearly evaporated, return the beef to the pan and toss through.
• Portion rice into bowls and lay a slice of red cabbage on top. Portion Bulgogi Beef stir fry on top and sprinkle with sesame seeds and shallots. Serve with red chilli.

Optional: Serve with sides of cabbage and zucchini kimchi.