🍚 Beef Bulgogi Rice Bowls

Ingredients

• Beef and marinade

• 1½ lb Top sirloin steak, sliced very thin
• ⅓ cup Low-sodium soy sauce
• 2 tbsp Brown sugar
• ½ Pears, peeled and grated
• 1 tbsp Toasted sesame oil
• 4 clove Garlic, minced
• 1 tbsp Fresh ginger, peeled and grated
• 4 Green onions, sliced
• ¼ tsp Ground black pepper
• 1 tbsp Vegetable oil (soybean)

• Bowls

• 1½ cup Long-grain white rice, cooked by package directions
• 1 Cucumber, thinly sliced
• 2 Carrots, shredded
• 1 tbsp Sesame seeds

Nutrition

Steps

You’ll need: large heavy skillet, box grater, mixing bowl, instant-read thermometer.

1. Firm the steak in the freezer for 20 minutes, then slice it as thin as you can.
2. In a bowl, mix the soy sauce, brown sugar, grated pear, sesame oil, garlic, ginger, half the green onions and the pepper. Add the beef, toss and marinate in the fridge 30 minutes or up to 8 hours.
3. Cook the rice while the beef marinates.
4. Heat the oil in a large skillet over high heat. Add the beef in a single layer, in batches, letting extra marinade drip off. Cook 2 to 3 minutes, turning once, until browned and caramelized at the edges. Thin slices pass 145°F quickly; check a thicker piece with a thermometer.
5. Throw away the leftover marinade. Wash your hands and the board that held the raw beef.
6. Fill bowls with rice, beef, cucumber and carrot. Top with the rest of the green onions and the sesame seeds.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.