Name: Korean beef bulgogi bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, thinly sliced against the grain; 1 tbsp low sodium soy sauce; 1/2 tsp honey; 3/4 tsp sesame oil; 1 clove garlic, minced; 2 tsp fresh ginger, grated; 1/4 cup white rice; 1/2 cup water; 1.5 oz cucumber, thinly sliced; 1/2 medium carrot, shredded; 1 green onions, sliced; 1/4 tsp sesame seeds; 1/4 tsp salt

Nutrition

Per serving

489 calories

Protein: 43g; 36% of calories
Carbs: 48g; 39% of calories
Fat: 14g; 25% of calories

Instructions

Prep 20 min · Cook 20 min

In a small bowl, whisk together the soy sauce, honey, half the sesame oil, garlic, and ginger. Toss the sliced steak in the marinade and let sit for 20 minutes.
Rinse the rice in a mesh strainer until the water runs clear. In a small saucepan, combine the rice, water, and salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let rest covered for 5 minutes.
Heat the remaining sesame oil in a 12-inch skillet over high heat. Add the beef in a single layer, discarding excess marinade. Sear without moving for 2 minutes to brown, then toss and cook for 1 more minute until the beef is fully cooked. Done when is fully cooked, 145°F.
Fluff the rice with a fork and place in a bowl. Top with the seared beef, sliced cucumber, and shredded carrots. Finish with green onions and sesame seeds.

Nutrition

Ingredients

Instructions

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