Name: Korean bbq beef bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 6 oz beef top sirloin steak, thinly sliced against the grain; 1 tbsp low sodium soy sauce; 1 1/2 tsp mirin; 1/2 tsp sesame oil; 1 clove garlic, minced; 1 tsp ginger, grated; 1 tbsp water; 1 tsp canola oil; 1.5 oz cucumber, thinly sliced; 3/4 tsp rice vinegar; 1/4 tsp salt; 1/4 cup kimchi; 1 scallions, thinly sliced; 1/4 tsp toasted sesame seeds; 1 nori, crumbled

Instructions

Prep 20 min · Cook 10 min

In a small pot, combine the rice and the larger portion of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, whisk together the soy sauce, mirin, sesame oil, garlic, and ginger in a medium bowl. Add the sliced beef and toss to coat, letting it sit for 10 minutes.
In a small bowl, toss the cucumber with the rice vinegar and half the salt. Let stand for 5 minutes while you slice the scallions and crumble the nori.
Heat the canola oil in a 12-inch skillet over high heat. When the pan is very hot, add the beef in a single layer. Cook without moving for 2 minutes, then stir and cook for 2 minutes more. Pour the smaller portion of water into the hot pan and stir for 15 seconds until a glossy sauce forms. Done when browned and opaque, 145°F.
Fluff the rice and place it in a bowl. Top with the seared beef and the pan sauce. Arrange the pickled cucumbers and kimchi on the side. Garnish with scallions, sesame seeds, and nori.

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Ingredients

Instructions

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