Stir-Fried Beef Fillet Bulgogi

Recipe by Keith Murray

Serves - 2
Prep - 30 min

Ingredients

350 g beef fillet (or sirloin)
½ sliced onion
200g firm vegetable of your choice ( broccolini, mushroom, carrot)
Chilli *optional
Marinade
4 tbsp soy
2 tbsp sugar or to taste
2 tbsp mirin
½ pear grated (or kiwi fruit)
2cloves garlic grated
1 tbsp sesame oil
½ onion grated
Dash ground black pepper & salt to taste
Pickled Onions
½ cup sugar ½ cup pure white vinegar
½ cup water
Mix together and marinade for 10 mins

Marinade
Blend all ingredients till smooth
Beef Bulgogi
Slice the beef thin as possible ( slice the onions and mix with the sliced beef add the marinade and leave in the fridge for 30 minutes (overnight for best results)
Add the vegetables of your choice and mix through the beef
Heat up a wok or heavy frying pan add a little oil and when smoking hot add the beef mix
This can be done in batches to avoid stewing the beef
Bulgogi means fire beef so the beef should be nice and caramelized with some flames licking of the pan to get a taste of fire in the dish
Serve with steamed Korean sticky rice
Pickled onions
1 brown onion sliced fine