Name: Korean beef bulgogi bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, thinly sliced against the grain; 1 tbsp low sodium soy sauce; 3/4 tsp brown sugar; 1/2 tsp sesame oil; 2 cloves garlic, minced; 1 1/2 tsp fresh ginger, grated; 1/4 cup jasmine rice; 1/2 cup water; 1 green onion, thinly sliced; 1/4 tsp sesame seeds; 8 olive oil cooking sprays

Nutrition

Per serving

483 calories

Protein: 43g; 36% of calories
Carbs: 45g; 37% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

In a bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the sliced beef and toss to coat. Let the beef marinate for 20 minutes.
While the beef marinates, combine the rice and water in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes.
Mist a skillet with cooking spray over high heat. Lift the beef from the marinade, letting excess drip off. Add the beef to the skillet in a single layer. Cook for 2 minutes without moving to develop a sear, then stir and cook for 2 minutes more until the beef is browned. Pour in any remaining marinade and cook for 30 seconds more until it bubbles and glazes the meat. Done when browned and opaque, 145°F.
Fluff the jasmine rice with a fork and place it in a bowl. Top with the seared bulgogi beef. Garnish with sliced green onions and sesame seeds.

Nutrition

Ingredients

Instructions

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