American 15 min

Beef Bulgogi Bowls

Name: Beef Bulgogi Bowls
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1½ lbs beef ribeye or sirloin, very thinly sliced; ¼ cup soy sauce; 2 tablespoons sesame oil; 2 tablespoons brown sugar; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon rice vinegar; 1 Asian pear or kiwi, grated (for tenderizing); 2 tablespoons vegetable oil for cooking; Cooked white rice, shredded carrots, cucumber, sesame seeds, green onions for bowls; Kimchi for serving

meal-prephigh-proteinspicy

Ingredientsfor 2

480

Cal

38g

Protein

42g

Carbs

18g

Fat

11½ lbs beef ribeye or sirloin, very thinly sliced
2¼ cup soy sauce
32 tablespoons sesame oil
42 tablespoons brown sugar
54 cloves garlic, minced
61 tablespoon fresh ginger, grated
72 tablespoons gochujang (Korean chili paste)
81 tablespoon rice vinegar
91 Asian pear or kiwi, grated (for tenderizing)
102 tablespoons vegetable oil for cooking
11Cooked white rice, shredded carrots, cucumber, sesame seeds, green onions for bowls
12Kimchi for serving

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Instructions

1
Combine soy sauce, sesame oil, brown sugar, garlic, ginger, gochujang, rice vinegar, and grated pear in a bowl. Add thinly sliced beef and toss to coat. Marinate at least 20 minutes at room temperature or up to 4 hours in the refrigerator. The grated pear contains enzymes that tenderize the meat.
2
Heat vegetable oil in a large cast-iron skillet or wok over very high heat until smoking. Working in batches (do not crowd or the beef will steam instead of caramelize), spread beef slices in a single layer and cook without moving 1–2 minutes until caramelized and slightly charred around the edges. Toss once and cook 30 more seconds. Remove and repeat with remaining beef.
3
Build bowls: a base of white rice, then arrange beef, shredded carrots, sliced cucumber, and kimchi in sections. Drizzle with sesame oil, scatter green onions and sesame seeds, and serve immediately.