Bulgogi Style Lamb
with Roasted Broccoli, Mushrooms and Jasmine Rice
We love a Bulgogi Style Lamb and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
25
Ketjap Manis
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Honey
15
Rice Vinegar
200
Lamb Mince
1
Red Onion
150
Chestnut Mushrooms
1
Broccoli
2
Garlic Clove
1
Ginger
150
Jasmine Rice
1
Coriander
25
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
300
Water for the Rice
Nutritional information
Instructions
Preheat your oven to 200°C. Put the ketjap manis, soy sauce, honey and rice vinegar in a mixing bowl. Stir together, then add the lamb mince and mix with your hands until the meat and sauce are completely combined - wash your hands. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Halve, peel and thinly slice the onion. Thinly slice the chestnut mushrooms. Separate the broccoli into florets (little trees). Peel and grate the garlic (or use a garlic press). Peel and grate the ginger.
Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, add the broccoli to a large baking tray drizzle with oil and season with a pinch of salt and pepper. Toss to coat, then roast on the top shelf of your oven until tender but crispy, about 15 mins.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the mushrooms along with a pinch of salt and pepper. Stir-fry until they are starting to brown, 3-4 mins. Add the red onion, stir together and cook until the red onion has softened, 4-5 more mins. Stir every minute. Add the ginger and garlic, stir fry for 1 more minute.
Add the lamb to the veggies and cook until the lamb is completely browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Once the lamb is browned, add the water (see ingredients for amount), stir together and cook until the lamb mixture is sticky and slightly saucy, 3-4 mins. Meanwhile, roughly chop the coriander (stalks and all) and the peanuts. Remove the lamb from the heat once cooked. IMPORTANT: The mince is cooked when it is no longer pink in the middle.
Fluff up the rice with a fork and spoon it into bowls. Top with the lamb, then the roasted broccoli and finish with a sprinkling of coriander and peanuts. Enjoy!
