Name: Korean beef bulgogi bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, thinly sliced against the grain; 1/4 cup jasmine rice; 1/2 cup water; 1 1/2 tbsp low sodium soy sauce; 1 1/2 tsp brown sugar; 1 tsp sesame oil; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1 tbsp water; 1.5 oz cucumber, thinly sliced; 1/2 medium carrot, shredded; 1 green onion, thinly sliced; 1/4 tsp sesame seeds

Instructions

Prep 20 min · Cook 25 min

In a small saucepan, combine the jasmine rice and the first measurement of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes. Done when water is absorbed and rice is tender.
While the rice cooks, whisk together the soy sauce, brown sugar, half the sesame oil, the garlic, grated ginger, and the second measurement of water in a mixing bowl. Add the sliced steak and toss well to ensure every slice is coated. Let it marinate for 15 minutes.
While the beef marinates, thinly slice the cucumber, shred the carrot, and slice the green onion.
Heat a 12-inch skillet over high heat with the remaining sesame oil until it shimmers. Lift the beef from the marinade, letting the excess drip off, and add it to the pan in a single layer. If the pan is crowded, sear in two batches. Cook for 2 minutes without moving, flip, and pour any remaining marinade over the beef. Cook for 2 minutes more until the beef is deeply browned and the sauce has reduced to a glaze. Done when browned and cooked through, 145°F.
Fluff the rice with a fork and place it in a bowl. Arrange the seared beef, sliced cucumber, and shredded carrots on top. Garnish with the green onions and sesame seeds.

Nutrition

Ingredients

Instructions

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

More dinner recipes