Description
Korean Bulgogi Beef & Rice is a mouthwatering dish featuring tender marinated beef over fluffy rice, delivering a burst of savory and sweet flavors that will delight your taste buds.
Ingredients
Scale
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- 1 lb flank steak, thinly sliced against the grain
- 1 cup white rice (jasmine or basmati)
- 2 cups water
Instructions
- In a bowl, whisk together soy sauce, brown sugar, minced garlic, and sesame oil until smooth and sugar dissolves.
- Place thinly sliced flank steak in a zip-top bag or shallow dish. Pour marinade over beef and let it soak for at least 30 minutes (or up to overnight in the refrigerator).
- Rinse rice under cold water until clear. Combine with water in a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- Heat a large skillet over medium-high heat. Add marinated beef to the skillet and cook for about five minutes, stirring occasionally until browned and cooked through.
- Spoon generous portions of rice onto plates followed by bulgogi beef. Garnish with chopped green onions or sesame seeds if desired.
- Gather around the table with loved ones and savor this mouthwatering dish.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 550
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg
Keywords: - For added crunch, consider including vegetables like bell peppers or zucchini. - Substitute flank steak with chicken or tofu for lighter options. - Marinating overnight improves flavor significantly.