Skillet Beef Bulgogi Rice Bowls
Skillet Beef Bulgogi Rice Bowls
Bulgogi, a popular Korean barbecue dish, translates to “fire meat”. In these bowls, the marinated beef is boldy-flavoured and tender and the crispy veggies complement it with freshness. Marinate the beef in the morning for a quick pan-fry just before serving.
Ingredients
1 small clove garlic
½-inch (1 cm) piece fresh gingerroot
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) gochujang (Korean chili paste)
1 tbsp (15 mL) EACH liquid honey and rice vinegar
1 lb (500 g) Beef Sirloin Tip Marinating Steak, about ¾ inch (2 cm) thick
1 tbsp (15 mL) canola or sunflower oil, divided
2 tsp (10 mL) sesame oil, dividedBowls2 carrots, julienned
One-quarter English Cucumber, quartered and sliced
Half sweet red pepper, thinly sliced
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) canola or sunflower oil
Salt
Storebought kimchi
Chopped fresh cilantro and/or sliced green onions
Sesame seeds
Lime wedges
Directions
1. Bulgogi Beef: Combine pear, garlic, gingerroot, soy sauce, gochujang, honey and vinegar in blender or in a tall cup to use an immersion blender; purée until fairly smooth.
2. Cut steak across the grain into strips. Place in a sealable freezer bag and pour in the marinade, massaging marinade into meat; seal and refrigerate for 8 to 12 hours.
3. Remove beef strips from marinade; discard marinade. Pat beef strips dry with paper towel.
4. Set kitchen fan to HIGH. Heat half each of the canola oil and sesame oil over medium-high heat in a large cast-iron or stainless steel skillet. Cook half of the beef strips for about 1 minute per side or until browned but still pink inside; transfer to a plate. Repeat with remaining canola oil, sesame oil and beef. Set aside.
5. Bowls: Combine carrots, cucumber, red pepper, vinegar and oil in a bowl; season with salt to taste.
6. Divide rice among 4 serving bowls. Arrange beef, vegetable mixture and kimchi on top. Sprinkle with cilantro and sesame seeds. Serve with lime wedges to squeeze over top.
Notes
You can use a Beef Top Sirloin Grilling Steak in place of the Marinating Steak and reduce marinating time to 4 hours.
Be sure to leave space between beef strips in the skillet to enhance browning. If necessary, cook in 3 or 4 batches, adding more oil and adjusting heat between batches, as necessary.
