Korean Beef Bulgogi Rice Bowls
Thinly sliced beef in a sweet-savory soy and pear marinade, seared in a screaming-hot pan and piled over rice. The pear is the secret.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb thinly sliced beef sirloin or ribeye
- ¼ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 4 garlic cloves, grated
- 1 tsp fresh ginger, grated
- ½ Asian pear or apple, grated
- 3 green onions, sliced
- 1 tbsp sesame seeds
- 4 cup cooked white rice
Instructions
- 1
Whisk the soy sauce, brown sugar, sesame oil, garlic, ginger, and grated pear together in a bowl. The pear contains enzymes that tenderize the beef.
- 2
Add the sliced beef and toss to coat. Let it marinate while you cook the rice and prep your toppings, at least 10 minutes.
- 3
Heat a large skillet or wok over high heat until it is nearly smoking. Working in two batches so you do not crowd the pan, add the beef in a single layer.
- 4
Sear without moving for about 90 seconds, then stir until the beef is just cooked through and the marinade has reduced into a glaze, about 2 more minutes.
- 5
Pile the beef over rice in bowls. Scatter green onions and sesame seeds over the top.
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