Name: Korean beef bulgogi bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, very thinly sliced against the grain; 1/4 cup jasmine rice, rinsed; 1/3 cup water; 1 1/2 tbsp low sodium soy sauce; 1 tsp brown sugar; 1 tsp sesame oil; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 green onions, thinly sliced; 3/4 tsp sesame seeds; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 25 min

Combine the jasmine rice and water in a small saucepan. Bring to a boil over high heat, then cover with a tight lid and reduce heat to the lowest setting. Simmer for 13 minutes. Remove from heat and let rest covered for 5 minutes without lifting the lid.
While the rice cooks, whisk together the soy sauce, brown sugar, half the sesame oil, garlic, ginger, and black pepper in a mixing bowl. Toss the sliced steak in the marinade and let sit for 15 minutes.
Heat the remaining sesame oil in a 12-inch skillet over medium-high heat. Lift the beef out of the marinade, letting the excess drip back into the bowl. Add the beef to the skillet in a single layer and sear without moving until browned, about 2 minutes. Pour the remaining marinade into the pan and cook, stirring constantly, until the sauce bubbles and the beef is fully glazed. Done when browned and fully cooked, 145°F.
Fluff the rice with a fork and place in a bowl. Top with the glazed beef and any remaining pan sauce. Garnish with sliced green onions and sesame seeds.

Nutrition

Ingredients

Instructions

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