2 blocks: Divide into 6 serves.
3 blocks: Divide into 4 serves.
4 blocks: Divide into 3 serves.
Ingredients
750g beef rump steak, fat trimmed, cut into strips
home-made bulgogi sauce & marinade (see recipe below)
300g dried vermicelli rice noodles
6 spring onions, thinly sliced
675g water chestnuts, drained, thinly sliced
1.5 tbs extra virgin olive oil
1x 3 pack cos lettuce hearts, leaves separated
3/4 cup unsalted peanuts, toasted, chopped
Home-made bulgogi sauce & marinade
3 tbsp tamari (or gluten-free soy sauce)
2 tsp sesame oil
1 tbsp rice vinegar
2 tsp fresh ginger, grated
2 cloves garlic, minced
1 tsp chilli flakes (optional)
1 tbsp monk fruit sweetener
1 tbsp apple purée
2 tsp toasted sesame seeds
2 tbsp water (to adjust consistency, if needed)
For a nut-free recipe: omit the peanuts.
Directions:
Bulgogi sauce & marinade:
Mix all of the ingredients together. Set aside.
Place beef in a shallow glass bowl. Pour over 1/3 cup of the bulgogi sauce. Cover and chill for 1 hour to marinate, turning occasionally. Place the remaining sauce in a small saucepan and place over medium-high heat. Bring to the boil for 3 minutes or until reduced slightly.
Meanwhile, place the noodles in a heatproof bowl. Cover with boiling water. Stand for 4-5 minutes or until softened. Drain and refresh under cold water. Return to bowl. Using kitchen scissors, snip noodles into shorter lengths. Add half of the onion and water chestnuts and toss to combine.
Drain beef and discard sauce. Brush beef with oil. Preheat a large chargrill pan or barbecue grill to medium-high. Add beef and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes. Thinly slice beef.
Place lettuce on a serving board. Top lettuce with noodle mixture and beef, then drizzle with a little remaining sauce. Sprinkle with peanuts and remaining onion. Serve with remaining sauce.