Description
Savor the irresistible blend of sweet, savory, and umami flavors in this quick and delightful Korean Bulgogi Beef & Rice, perfect for any occasion.
Ingredients
Scale
- 1 lb beef flank steak, thinly sliced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 medium pear, grated (or apple)
- 2 green onions, chopped (for garnish)
- 2 cups jasmine or short-grain rice
Instructions
- In a large bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and grated pear until well combined. Add the sliced beef and ensure all pieces are coated. Cover and marinate in the fridge for at least 30 minutes (up to overnight for best results).
- While the beef marinates, prepare your rice according to package instructions. Fluff and set aside once cooked.
- Heat a large skillet over medium-high heat. Sauté the marinated beef (discarding any leftover marinade) for about 5-7 minutes until browned and cooked through.
- Stir in chopped green onions just before finishing cooking the beef. Sauté for an additional minute to soften.
- Serve generous portions of rice on plates topped with bulgogi beef mixture. Garnish with extra green onions if desired.
- Gather around your table and savor every flavorful bite!
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 540
- Sugar: 10g
- Sodium: 660mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Customize this dish by using chicken or tofu instead of beef. Add extra vegetables like bell peppers or zucchini during sautéing for added nutrition.