Korean Beef BBQ Bowl

February 4, 2016

 

 

Ingredients

250g beef strips

Assortment of colourful, fresh vegetables suitable for barbecuing. Options include asparagus spears, sliced beetroot, broccolini stalks, corn cobs, sliced eggplant, green beans, sliced pumpkin, chunks of red capsicum, cubed squash, sliced sweet potato, tomato halves, and thick zucchini strips.

Flat-leaf parsley to garnish

 

Marinade

1/2 cup plums, cubed

1 small red onion, finely diced

2 cloves garlic, crushed

1 tsp minced ginger

3-4 medjool dates

2 TB coconut aminos or tamari

 

Preparation

Place all marinade ingredients into a blender or food processor and combine. Place beef strips into a glass container and cover with marinade. Marinate for 2 hours.

Barbecue beef and vegetables separately until cooked to your liking. Hard vegetables such as potato, pumpkin and corn will take longer than softer vegetables.

Divide vegetables between 2 bowls. Top with cooked beef and garnish with parsley.

 

(Note: Never reuse marinade that has been used on raw meat. If you want to use some of the marinade as a sauce for the cooked meal, reserve a portion before adding the raw meat.)

 

Nutrition per serve (data will differ slightly depending on vegetable selection)

382kcal / 1599kJ

Carbohydrate 36g

Protein 41g

Fat 7g

Fibre 9g

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