Hi everyone, I’m Kitty, an Accredited Practising Dietitian working closely with the community. I’m passionate about creating simple, healthy and nutritious recipes for people with musculoskeletal conditions by applying my knowledge and multicultural backgrounds. I hope you enjoy them!
I’ve tweaked the traditional Korean bulgogi with beef and vegetable to optimise the daily recommended vegetable intake from Australian Guide to Healthy Eating.
Time: About 30 mins Serving: 1-2 serves
Ingredients:
1 cup beef (short loin), cut into strips
1 cup carrot, sliced
1 cup zucchini, sliced
½ onion, sliced
2 gloves garlic, minced or chopped
2 tbsp Korean bulgogi sauce
1 tbsp Olive oil
Method:
Heat the pan over medium heat, add 1 tbsp olive oil.
Stir fry carrot, onion, and garlic for 5 minutes.
Add beef strips and pan fry for another 5 minutes.
Then turn down the heat to low.
Add Korean bulgogi sauce.
Stir to mix well.
Ready to serve.
Tips:
Rice is highly recommended to serve with the Korean saucy beef.