Name: Korean beef bulgogi bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, frozen for 15 minutes then sliced 1/8 inch thick against the grain; 1 tbsp low-sodium soy sauce; 1/2 tsp honey; 3/4 tsp sesame oil; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tbsp water; 1/2 tsp black pepper; 1 tsp avocado oil; 1/4 cup jasmine rice; 1/3 cup water; 3/4 tsp salt; 3/4 medium carrot, shredded; 1.5 oz cucumber, thinly sliced; 3/4 tsp rice vinegar; 1 green onion, sliced; 1/4 tsp sesame seeds

Instructions

Prep 20 min · Cook 30 min

In a small bowl, whisk together the soy sauce, honey, sesame oil, garlic, ginger, pepper, and part of the water. Toss the sliced beef in the marinade, pressing down to coat. Let sit for 30 minutes.
In another small bowl, toss the shredded carrots and sliced cucumbers with the rice vinegar and a small pinch of the salt. Let them sit at room temperature while the beef marinates.
Combine the jasmine rice, the rest of the water, and the remaining salt in a small pot. Bring to a boil, then reduce to a simmer. Cover and cook until the water is absorbed, about 15 minutes. Remove from the heat and let rest covered for 5 minutes.
Heat the avocado oil in a 12-inch skillet over medium-high heat. Lift the beef out of the marinade, letting the excess drip off, and add to the pan in a single layer. Sear without moving for 2 minutes. Stir and add any remaining marinade to the pan. Cook for 1 more minute until the sauce reduces to a glaze and the beef is cooked through. Done when browned and tender, 145°F.
Fluff the rice and place it in a bowl. Top with the glazed bulgogi beef. Arrange the pickled carrots and cucumbers alongside. Garnish with sliced green onions and sesame seeds.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes