Korean Pulled Beef Bowl

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This tender Korean pulled beef is served bowl-style on a brown rice and quinoa blend with stir-fried vegetables.

The ingredient of Korean Pulled Beef Bowl

• 800g beef chuck steak
• 1 cup massel beef stock
• 2 tablespoons soy sauce
• 2 teaspoons korean chilli paste
• 1 tablespoon brown sugar
• 4cm piece ginger grated
• 4 garlic cloves crushed
• 2 teaspoons sesame oil
• 3 cups brown rice and quinoa
• 1 tablespoon vegetable oil
• 3 carrots cut into batons
• 1 red capsicum cut into batons
• 3 zucchini cut into batons
• 2 green onions shredded
• 3 teaspoons black sesame seeds
• kimchi to serve optional

The Instruction of korean pulled beef bowl

• slash beef with a sharp knife without cutting all the way through to allow flavours to penetrate place in a 3l 12 cup slow cooker with massel liquid stock beef style soy sauce chilli paste sugar ginger garlic and 1 teaspoon sesame oil turn to coat cover and cook on high for 4 hours or until beef is very tender
• transfer beef to a board and shred meat with 2 forks add as much cooking liquid as you like to moisten the meat
• meanwhile cook rice and quinoa following packet directions
• heat vegetable oil in a large wok or frying pan over high heat stir fry carrot and capsicum for 3 minutes add zucchini and remaining sesame oil and stir fry for 1 minute or until just tender
• to assemble divide rice between serving bowls and top with beef and vegetables sprinkle with onion and sesame seeds serve with kimchi if you like

Nutritions of Korean Pulled Beef Bowl

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