Easy Korean Beef Bulgogi Bowls ✅

Ingredients

Beef and marinade ingredients

• 1½ 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

Steps

1. In a medium bowl, mix ¼ cup soy sauce with 2 tablespoons sesame oil, 2 tablespoons maple syrup, 1 peeled and grated pear, 2 sliced green onions, and 1 tablespoon minced garlic.

   Cut 1½ pounds boneless ribeye into thin slices, trimming the fat as you do. Then, cut the slices into bite-size pieces, and add to the bowl with the marinade. Mix together.

   Marinate the beef in the refrigerator for at least 2 hours or up to overnight.

   When ready to cook, preheat a skillet to medium-high heat. Add 2 teaspoons olive oil to the skillet, then add the slices of beef. Place them in a single layer. It will cook quickly – about 1 minute on each side – so keep an eye on it.

2. After cooking all of the beef, add it back to the skillet with the remaining marinade. Cook for an additional minute or until the beef is well-coated with the marinade.

   Serve over rice with cut vegetables such as ¾ cup sliced cucumbers, carrots, and shiitake mushrooms, and enjoy!

Notes