Sweet Soy Capsicum, Broccoli & Bulgogi Beef Stir-fry

(serves 2)

I think it's a good thing that i work as an exercise physiologist as it pulls me back into line as i often have to give healthy nutrition and exercise advice. Was feeling super hypocritical and guilt-ridden today as i had to give out nutrition advice, so came home after a swim and made a simple stir-fry. 

This is just a quick, easy stir-fry ~ on nights like this i really miss my wok and gas stove at my parent's place. Anyhow, can't say it's a very creative dish but it's simple and great for when you are starving and need something substantial in a hurry! Having said all this, the night still ended in red wine and dark chocolate, but at least there's antioxidants in that!

Prep time: 20 min
Cooking time: 10 min

Ingredients:
1 broccoli
1 red capsicum
1 zucchini
1 clove garlic
200g Bulgogi Beef (can be bought or follow the link to home-marinated recipe)
1 T soy sauce
1 tsp sesame oil
2 tsp sweet soy sauce
1 C rice

Method:
1. Wash and cook the rice in the rice cooker.
2. Cut the broccoli into bite-size pieces.
3. Thinly slice the capsicum, zucchini and garlic.
4. Heat a pan on high heat and steam the broccoli with 1 T water for 2-3 minutes. Remove from the pan.
5. Dry the pan, then add 1/2 T oil, add the garlic, capsicum and zucchini and stir-fry for 2-3 minutes. When it starts to soften, add the soy sauce and cook for another 1-2 minutes until absorbed. Add the broccoli back in, then add the sesame oil and sweet soy sauce and stir through. Remove from the pan.

6. Wash and dry the pan and heat on high then add 1/2 T oil. Cook the bulgogi for 2-3 minutes, then add in the vegetables and stir-fry for another 1-2 minutes.
7. Sprinkle sesame seeds on top and serve with rice.