Korean beef bulgogi bowls
Beef and marinade ingredients: – 1.5 pounds boneless ribeye beef, sliced into thin strips – ¼ cup soy sauce – 2 tablespoons sesame oil – 1 pear, peeled and grated – 2 green onions, thinly sliced – 1 tablespoon garlic, minced (approx. 2 cloves) – 2 teaspoons olive oil Ingredients for serving: – 1 cup rice – ¾ cup cucumber cut into strips (4 oz.) – ¾ cup carrots peeled and cut into strips (4 oz.) – Optional: ¾ cups shiitake mushrooms, stems removed and sliced (4 oz) – Optional: 1 tablespoon sesame seeds
In a medium bowl, mix the soy sauce, sesame oil, maple syrup, grated pear, green onion and garlic. Cut your ribeye into bite-size pieces trimming the fat. Add to the marinade and mix together. For at least 2 hours, let it sit.
Time to cook
Preheat a skillet to medium-high heat. Add olive oil and then add your beef slices. Places them in a single layer. It cooks quickly - about 1 min. on each side.
After the beef is cooked, add it back to the skillet with the remaining marinade. Cook for 1 min. or until the beef is well coated.
Time to eat!
Serve over rice and cut vegetables such sliced cucumbers, carrots and shiitake mushrooms and enjoy!