Beef Bulgogi Bowl

Beef Bulgogi Bowl


1 red onion, finely sliced
3 cloves of garlic, crushed
¼ cup tamari
1 tbsp sesame oil
3 tbsp honey
1 red chilli, de-seeded and finely sliced
3cm ginger, peeled and grated
2 tbsp peanut oil
1 tsp sesame seeds
400g Harvey Beef eye fillet, sliced
3 cups brown rice, cooked
as per instructions
2 tbsp mango chutney
1 avocado finely sliced
¼ red cabbage finely sliced


In a small bowl mix the onion, garlic, tamari, sesame oil, chilli and ginger. Place the beef in the bowl and massage the marinade into the beef. Cover with cling wrap and chill in the fridge for at least one hour, preferably over night.

When ready to serve, prepare the rice. Heat a heavy based saucepan add the peanut oil and heat until lightly smoking. Add the beef. You may need to do the beef in batches. Cook it for a few minutes on each side, reserving any left over marinade in the bowl.

Top the rice with some pieces of beef, slaw, chutney and the beef. Sprinkle with some more sesame seeds and any left over marinade. Serve immediately.

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