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Korean Bulgogi with Mushroom and Spring Onions
from: ChibIngredients
Marinade
- 3
onions, grated - 2 cloves chopped garlic
- 15ml soy sauce
- 10ml
honey - 10ml lemon juice
- 5ml sesame oil
- 10g sugar
- 200g sliced beef
- 10g mushroom, sliced
- 5g spring
onion - 5g lettuce leaves
- 5ml korean chilli paste
Method
Heat the sesame oil
in a wok, add garlic and ginger and stir-fry for two minutes. Add all the
vegetables and continue to toss in the wok for 10 minutes, until the vegetables
are just cooked. Fry the tofu and keep aside.
Spread some of the peanut sauce on a bowl, add
the stir-fried vegetables, top with tofu and drizzle on some more peanut sauce.
Sprinkle on some black sesame seeds and serve.
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