Bulgogi Bowl with Beef Steak & Courgette

Halve, peel and thinly slice the onion.

Trim the courgette, chop lengthways into 1cm slices, then chop into 1cm wide chips.

Place a pot over medium-high heat with a good drizzle of oil. When hot, add the onion, courgette and half the thai spice mix and cook until softened, 6-8 mins. Turn only every few mins—this will allow the courgette to pick up a nice colour. Once cooked, season with salt and pepper.

While the courgette cooks, place a large pan over high heat with a drizzle of oil. Season the beef with salt and pepper.
Once the oil is hot, fry the beef with the remaining thai spice until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. Once cooked, transfer to a board, cover and allow to rest, before slicing.

While the beef is resting, return the pan to a medium-high heat and pop in the bulgogi sauce, half the apple cider vinegar (per 2P), 1 tsp sugar (per 2P) and gochujang paste and allow to warm through. Add a splash of water if required to loosen the sauce.