450g very thinly sliced beef bulgogi meat (sold at Asian supermarkets), or sirloins
3 tbsp dark brown sugar
3 tbsp gluten free soy sauce
1½ tbsp toasted sesame oil
2 tbsp vegetable oil
1 tbsp garlic infused oil
1½ tsp grated ginger
1½ tbsp roasted crushed sesame seeds
4 chives, snipped
1 tbsp black sesame seeds
1 tbsp toasted sesame seeds
In a large bowl, mix the gluten free soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic infused oil, ginger and sesame seeds to make a marinade, and set aside.
Add the beef to the marinade, toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.
In a large frying pan or wok, heat the remaining vegetable oil over a medium-high heat, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned.
Transfer to a platter and sprinkle with the chives and sesame seeds.
Recipe adapted from: Good Food