Bulgogi Grain Bowl

• 150 g Brown rice
• 300 g Beef sirloin steak
• 1 medium Pear, ripe but firm
• 3 cloves Garlic
• 60 ml Soy sauce
• 2 tbsp Toasted sesame oil
• 2 Spring onion
• 1 large Carrot
• ½ Cucumber
• 2 tbsp Gochujang
• 2 tsp Roasted sesame seeds

1. Cook the brown rice in a saucepan of boiling water until tender, about 25–30 minutes. Drain well and cover to keep warm.
2. Meanwhile, slice the beef as thinly as you can across the grain. Coarsely grate the pear, finely grate the garlic, then mix both with the soy sauce and 1 tbsp of the toasted sesame oil in a bowl.
3. Add the beef to the marinade and toss well. Leave to stand while you prepare the vegetables, about 10 minutes.
4. Thinly slice the spring onion. Peel and shred the carrot, then cut the cucumber into thin matchsticks.
5. Heat a wok or large frying pan over high heat until very hot, then add the remaining 1 tbsp toasted sesame oil. Add the beef with its marinade and stir-fry for 2–4 minutes until caramelised and just cooked through, keeping it moving so it browns rather than stews.
6. Divide the warm rice between two bowls. Top with the bulgogi beef, carrot, cucumber and spring onion, then add a spoonful of gochujang to each bowl and finish with roasted sesame seeds.

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