Healthy Eating Ebook BBM

SPICY PORK
BULGOGI
SERVES 4
NUTRITION values are based on
per serve
ENERGY 1540kj
FAT SATURATED 1.5g
FAT TOTAL 9g
CARBOHYDRATE SUGARS 0g
CARBOHYDRATE TOTAL 36.00g
DIETRY FIBRES 6.5g
PROTEIN 35.0g
CHOLESTEROL 0mg
SODIUM 0g
2 teaspoons rice wine vinegar
1 teaspoon brown sugar
1 large garlic clove, crushed
1/2 teaspoon dried red chilli flakes
1 1/2 tablespoons salt-reduced soy sauce
1 tablespoon sesame oil
500g pork fillet, thinly sliced
200g green round beans, halved lengthways
2 carrots, cut into matchsticks
130g (2 cups) bean sprouts, trimmed
2 teaspoons lightly toasted sesame seeds
2 cups steamed brown rice, to serve
METHOD
Step 1 Combine vinegar, sugar, garlic, chilli flakes, 1
tablespoon of soy sauce and 2 teaspoons of sesame oil in a
glass bowl. Add the pork and stir to coat. Cover and place in
the fridge for 2-3 hours to marinate.
Step 2 Cook the green beans in a large saucepan of boiling
water over high heat for 1-2 minutes or until tender crisp,
adding the carrot in the last 30 seconds of cooking. Refresh
under cold running water. Drain. Transfer to a large bowl.
Step 3 Add the bean sprouts, remaining soy sauce,
remaining sesame oil and half the sesame seeds to the
green bean mixture. Toss to combine.
Step 4 Heat a barbecue flat plate or frying pan on high. Cook
the pork, turning, for 2-3 minutes or until golden and just
cooked. Divide green bean mixture among bowls. Top with
the pork and remaining sesame seeds. Serve with the rice.
W W W . B E B Y M E L . C O M . A U