Steak Bolgogi Bowls

SERVES: 2

7

CALORIES

PROTEIN 32

SERVES: 2

fibre 7

fats 12

carbs 42

I N G R E D I E N T S

I N S T R U C T I O N S

4 2 0

½

1 teaspoon

Rub the steak with the gochujang and a good pinch of black pepper. Set aside to marinate for

30 minutes at room temperature.

Heat the rice according to the pack instructions.

Put a little oil in a frying pan over a medium heat. Season the steak with salt and add to the pan,

cooking for 2-3 minutes on each side or until cooked to your liking. Allow to rest on a plate for 2

minutes, then slice diagonally thinly.

Whisk all of the dressing ingredients together adding the resting juices from the steak.

Toss the rice in about ¾ of the dressing and divide between bowls. Arrange the veggies, nori

and

sliced steak in little piles and finish with a sprinkling of sesame seeds and then drizzle over the

remaining dressing.