Bulgogi-Style BBQ Beef and Brown Rice Bowl

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  • Total Time: 0 hrs 50 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 4 servings

Bring Korean-inspired BBQ flare into your dinner rotation with this easy bulgogi bowl recipe. A simple marinade made with pear, gochujang and Simply Organic garlic, ginger and cayenne gives a sweet, savory and spicy Korean-style spark to steak in these lively dinner bowls.

Ingredients

  • 1 teaspoon

    SO Garlic powder org
  • 1 teaspoon

    SO Ginger ground organic
  • 1/2 teaspoon

    SO Cayenne Pepper Organic
  • 1 Asian pear, quartered, cored and divided

  • 2 tablespoons low-sodium soy sauce, plus more for serving

  • 1 tablespoon gochujang (hot pepper paste)

  • 1 tablespoon honey

  • 1 tablespoon toasted sesame oil, plus more for serving

  • 1 pound naturally and responsibly raised and fed beef sirloin steaks, thinly sliced

  • 2 large carrots, peeled into ribbons

  • 3 tablespoons white vinegar

  • 1/4 teaspoon sea or pink Himalayan salt

  • 2 cups cooked brown rice

  • 1/2 cup thinly sliced scallions

Directions

    1. Using a box grater, shred one quarter of the pear into a large bowl. Add soy sauce, gochujang, honey, sesame oil, garlic, ginger and cayenne and whisk to combine. Add beef and toss until thoroughly coated; cover and refrigerate for at least 30 minutes, or up to 8 hours.

    2. Meanwhile, in a medium bowl, combine carrots, vinegar and salt. Toss to combine, then set aside for 20 to 30 minutes, tossing occasionally, until carrots have softened slightly.

    3. Heat grill to medium-high for 5 minutes. Brush grill grate with oil. Grill steak slices for 2 to 3 minutes per side, until charred and cooked through.

    4. Divide steak, rice, carrots and scallions between four serving bowls. Thinly slice remaining pear quarters and divide between serving bowls. Serve with additional soy sauce and toasted sesame oil.

     

    1. This recipe packs significant heat, which is the style of bulgogi. To lower the heat level, reduce the amount of cayenne to 1/4 or 1/8 teaspoon.

    2. The bulgogi may also be cooked on the stove top in a grill pan or cast-iron skillet.

    To cook on the stove top

    Heat cast-iron skillet or grill pan on medium-high for 5 minutes; add 1 teaspoon vegetable oil. Arrange half of the steak slices in a single layer and cook 1 minute without stirring. Cook 2 to 3 more minutes, stirring and flipping, until cooked through. Repeat with 1 teaspoon oil and remaining steak slices.
     

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