Name: Korean beef bulgogi bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef flank steak, very thinly sliced against the grain; 1 tbsp low-sodium soy sauce; 1 tsp brown sugar; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 tsp sesame oil; 1 tsp canola oil; 1/4 cup white rice; 1/2 cup water; 3 oz cucumber, thinly sliced; 3/4 tsp rice vinegar; 1/8 tsp salt; 1 green onion, sliced; 1/2 tsp sesame seeds

Instructions

Prep 20 min · Cook 20 min

Combine the rice and water in a small pot. Bring to a boil over high heat, then reduce heat 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, brown sugar, garlic, ginger, and sesame oil in a medium bowl. Add the sliced beef and toss to coat thoroughly. Let it sit for 15 minutes.
In a small bowl, toss the cucumber slices with the rice vinegar and the salt. Set aside until serving.
Heat a 12-inch skillet over medium-high heat with the canola oil. Lift the beef out of the marinade, shaking off any excess. Add the beef to the skillet in a single layer and cook for 2 minutes without moving. Flip the slices and cook for 1 minute more. Done when browned and opaque in the center, 145°F.
Pour the remaining marinade into the skillet. Cook for 20 seconds, tossing the beef to coat in the reducing glaze. Fluff the rice and place it in a bowl. Top with the glazed beef and the seasoned cucumbers. Garnish with green onions and sesame seeds.

Nutrition

Ingredients

Instructions

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