Korean Bulgogi

Ingredients

• 500g lean ground beef
• 1 tbsp, Sesame oil*
• Grated carrot & zucchini
• Diced capsicum or celery
• 2 garlic clove

Sauce:

• 100g apple or pear puree
• 1 tbsp low-sodium soy sauce*

Salad: 

• chopped cucumber, capsicum, grated carrot and sliced shallots and 2 tsp sesame seeds*

Directions:

• Cook rice according to packet directions
• Heat a wok or pan over high heat. Add 1 tablespoon oil and swirl to coat.
• Add mince and garlic, stir with a wooden spoon to break up mince, cook for 8 minutes or until browned.
• Add grated carrot, zucchini and diced capsicum. cook for 3 minutes.
• Add sauce and simmer for about 4 minutes.
• Serve with cooked rice and salad vegetables