Name: Beef bulgogi with jasmine rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz beef flank steak, thinly sliced against the grain; 1/4 cup jasmine rice; 1/3 cup water; 1 oz Asian pear, grated; 1 tbsp low-sodium soy sauce; 1/2 tsp granulated sugar; 1 clove garlic, minced; 2 tsp ginger, grated; 1/2 tsp sesame oil; 1 tsp canola oil; 1 green onions, sliced; 1/2 tsp sesame seeds; 1/4 tsp salt

Instructions

Prep 20 min · Cook 25 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let it rest, covered, for 5 minutes.
While the rice cooks, whisk together the grated pear, soy sauce, sugar, minced garlic, grated ginger, and sesame oil in a small bowl. Add the sliced steak and toss to coat. Let it marinate for 15 minutes.
Lift the beef from the marinade and pat it lightly with paper towels. Heat the canola oil in a 12-inch skillet over high heat. Add the beef in a single layer. Cook for 2 minutes, flip, and cook for 1 minute more until browned. Remove the beef from the pan. Done when browned and opaque, 145°F.
Pour the leftover marinade into the same skillet over medium-high heat. Simmer for 1 minute until slightly syrupy, scraping up any browned bits from the pan. Return the beef to the skillet and toss to coat with the sauce. Season with the remaining salt.
Fluff the rice with a fork and place it in a bowl. Top with the seared beef and sauce. Garnish with sliced green onions and sesame seeds.

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Ingredients

Instructions

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