Name: Korean beef bulgogi
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; 3/4 tsp brown sugar; 1 tsp sesame oil; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1 green onion, thinly sliced; 1/2 tsp sesame seeds; 1/2 tsp black pepper; 1 tsp canola oil

Instructions

Prep 20 min · Cook 25 min

In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Add the sliced beef and toss to coat. Let the beef marinate at room temperature for 20 minutes.
While the beef marinates, rinse the jasmine rice in a mesh strainer until the water runs clear. Combine the rice and water in a small pot. Bring to a boil over high heat, then reduce to low, cover with a tight lid, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
Heat the canola oil in a 12-inch skillet over high heat. Lift the beef out of the marinade with tongs, letting the excess drip off, and place in the skillet in a single layer. Cook undisturbed for 1 minute to brown, then toss and cook for 1 minute more until no pink remains. Done when opaque in the center, 145°F.
Pour 2 tablespoons of the leftover marinade into the skillet. Boil for 30 seconds until the liquid turns syrupy, then toss with the beef and remove from the heat. Fluff the rice with a fork and place on a plate. Top with the seared beef and garnish with green onions and sesame seeds.

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Ingredients

Instructions

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