Oyster Mushroom Bulgogi
This mouth-watering easy beef stir fry is just one example of how Kimchi Club’s fermented flavours make your meals scrumptious and gut healthy. Shared with us by Kimchi Club.
Ingredients
- 500g minute steak
- 1/4 cup rice flour
- 1/4 cup olive oil
- 1/3 cup gluten free and low sodium soy sauce
- 1/3 cup filtered water
- 1 Tbs coconut sugar or brown sugar
- 5 stalks spring onions (green part only, cut into 4cm length)
- 2 tsp Kimchi Club’s fermented ginger
- 1 tsp Kimchi Club’s fermented garlic
- 1 tsp Kimchi Club’s fermented chilli
Serves 5
Method
- Slice the steak a half cm thick against the grain and gently coat with rice flour in a bowl
- Heat a large frying pan between medium to high heat and add olive oil
- Add the steak to the pan in a single layer and cook on each side for about 1 minute or until browned
- Once the steak is cooked remove from the frying pan
- Add soy sauce, water and sugar to the pan, let it boil and dissolve the sugar
- Add the steak back into the frying pan and thicken the sauce for another minute
- Add green spring onions and stir to mix and cook for another minute
- Turn off the heat, remove the contents into the serving plate
- Add fermented ginger, garlic and chilli into the sauce in frying pan without any heat and mix well
- Pour the sauce on top of the meat and serve
- Ideal Serving suggestion: serve with Kimchi Club’s Naked Kimchi with warm rice cooked with multi grains (white, brown and black rice) and seeds (quinoa and chia seeds)
