Notes
Ingredients
1 tbsp. butter
Light olive oil, for frying
3 cloves garlic, crushed
150g jasmine rice
2 tbsp. oyster sauce
4 tsp. soy sauce
1 tbsp. brown sugar
4 tsp. sesame oil
2 tbsp. mayonnaise
1 carrot, grated
1 pak choi, roughly chopped
80g mangetout, thinly sliced
4 spring onions, thinly sliced
1 tsp. sesame seeds
250g minced beef
3cm ginger, grated
Method
Melt the butter and a drizzle of olive oil in a saucepan over a medium heat. Add 2 cloves garlic and cook for 1-2 minutes, until fragrant. Add the rice, stir and cover with 300ml water and a pinch of salt. Bring to the boil, cover with a lid and reduce the
To make the bulgogi sauce, mix the oyster sauce, 2 tsp. soy sauce, brown sugar and 2 tsp. sesame oil.
To make sesame mayo, combine the mayonnaise, the remaining 2 tsp. soy sauce and 2 tsp. sesame oil
To make the bulgogi, place a drizzle of light olive oil in a frying pan and add the carrot, cooking for 4-5 minutes until soft. Add the pak choi,
Return the pan to the heat, add a drizzle of oil and then the minced beef. Break up with a wooden spoon and cook for several minutes until browned. Add the remaining garlic clove and the ginger and cook for a minute, until fragrant. Add the bulgogi sauce, mix thoroughly and cook for a further 1-2 minutes.
Serve the beef alongside the garlic rice and the stir-fried veg, topping with sesame mayo. Garnish with the remaining spring onion.