Name: Korean beef bulgogi bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz beef flank steak, thinly sliced across the grain; 1 1/2 tbsp low sodium soy sauce; 1/2 tsp sesame oil; 3/4 tsp brown sugar; 2 cloves garlic, minced; 2 tsp ginger root, grated; 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 3 oz cucumber, thinly sliced; 1 1/2 tsp rice vinegar; 1 green onion, thinly sliced; 1/2 tsp sesame seeds; 1 tsp canola oil

Instructions

Prep 20 min · Cook 25 min

In a medium bowl, whisk together the soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the sliced beef and toss well to coat. Let sit at room temperature for 15 minutes.
While the beef marinates, combine the rice, water, and half the salt in a small pot. 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 without lifting the lid.
In a small bowl, toss the sliced cucumbers with the rice vinegar and the remaining salt. Set aside until serving.
Heat the canola oil in a 12-inch skillet over high heat. Lift the beef out of the marinade, letting the excess drip off. Add the beef to the skillet in a single layer and cook without moving for 1 1/2 minutes. Flip and cook for 1 minute more. Pour the leftover marinade into the pan and cook for 30 seconds until the sauce bubbles and turns glossy. Done when browned and opaque, 145°F.
Fluff the rice with a fork and place it in a bowl. Top with the seared beef and its sauce, followed by the cucumber salad. Garnish with sliced green onions and sesame seeds.

Nutrition

Ingredients

Instructions

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