(1 serving)

 

Ingredients :
Korean rice cake	1 bowl
Beef fillet	40g
Onion	1/4
Courgette	1/2
Carrot	1/2
Mushrooms	2
Leek	1
Garlic	2 cloves
Rice wine	2 tsp
Sesame oil	1 tsp
White pepper	Small amounts
Sauce:
Water	1/4 cup
Reduced sodium soy sauce	2 tsp
Sweetener	1 tsp

 

Method:

1. Add the rice cake into boiling water and cook to preferred texture, drain;
2. Slice the onion, leek, courgette, carrot and mushrooms thinly, dice the garlic;
3. Slice the beef thinly, marinate with rice wine and white pepper;
4. Mix water, soy sauce and sweetener to make the sauce;
5. Heat the pan with oil on medium heat, add in onion and garlic first, then all the vegetables until half cooked. Move the vegetables to one side of the pan and pan fry the beef until both sides are golden, add in the leek and rice cake.
6. Add the sauce finally and cook until sauce thickens, ready and serve.