Beef Bulgogi Rice Bowls

Ingredients

• 1 1/2 lb boneless ribeye or sirloin, very thinly sliced
• 1/3 cup soy sauce
• 2 tbsp brown sugar
• 1/2 Asian pear or apple, grated
• 4 cloves garlic, grated
• 1 tsp grated fresh ginger
• 1 tbsp toasted sesame oil
• 1/4 tsp black pepper
• 4 green onions, sliced
• 1 tbsp vegetable oil
• 4 cups cooked short-grain rice
• 1 cucumber, thinly sliced, tossed with 2 tbsp rice vinegar and a pinch of sugar and salt
• toasted sesame seeds and kimchi, to serve

Steps

1. Freeze the beef 20 to 30 minutes so it slices thinly, then slice across the grain.
2. Mix the soy sauce, brown sugar, pear, garlic, ginger, sesame oil, pepper and half the green onions. Toss with the beef and marinate 15 minutes (or up to overnight).
3. Heat the oil in a large skillet over high heat. Cook the beef in batches in a single layer, 1 to 2 minutes per side, until browned.
4. Serve over rice with the cucumber, kimchi, sesame seeds and remaining green onions.

TipMany stores sell beef already sliced for hot pot or shabu-shabu, which saves the slicing step.