Bulgogi Bowls
User Reviews
5
Bulgogi Bowls
Description
This Bulgogi Bowls recipe uses sirloin steak sliced thin to absorb a marinade of soy sauce, brown sugar, rice vinegar, garlic, and ginger. The marinated beef is cooked in a skillet with olive oil until the liquid evaporates and the meat is tender, delivering a savory and slightly sweet flavor. Bok choy is seared to develop a slightly crisp texture and subtle char.
Finished with a soy-tahini sauce combining soy sauce, tahini, sesame oil, Sriracha, and sesame seeds, the bowl offers a creamy, lightly spicy component. The cooked white rice serves as a neutral base, balancing the bold flavors of beef and sauce.
Adjustments such as swapping protein cuts, vegetables, or rice types and modifying spice levels allow customization based on availability and preference. Leftovers store well refrigerated for several days.
Ingredients
- 1 cup white rice cooked
- 1 pound bok choy
For the Bulgogi
- 1 pound sirloin steak sliced thin
- ⅓ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons olive oil
For the Soy-Tahini Sauce
- ¼ cup soy sauce
- ¼ cup tahini
- 2 tablespoons sesame oil
- 1 teaspoon Sriracha sauce
- 1 teaspoon sesame seeds
Instructions
- Cook the rice per package directions on the stove-top or in a rice cooker.
Marinading the Bulgogi Beef
- In a large bowl, add the soy sauce, brown sugar, rice vinegar, ginger and garlic and mix to combine.
- Add the sliced steak and stir to coat well. Marinate at room temperature for approximately 20 minutes while you prepare the other ingredients.
- Add the olive oil to a large skillet and heat over medium heat until warm (not too hot).
- Add the beef and the marinade to the skillet and cook for 5-7 minutes or until the beef is cooked to your liking and the the liquid has evaporated.
- Remove the skillet from the stove.
Making the Sauce
- While the meat is marinading, make the sauce. Add all the sauce ingredients to a small bowl and stir to combine well.
Cooking the Vegetables
- Add the olive oil to skillet and heat over medium heat.
- When the oil is hot, place the bok choy cut side down.
- Sear for 2-3 minutes or until the bok choy is crisp and browned.
- Then flip each piece and cook it for an additional 2-3 minutes or until desired tenderness.
Assembling the Bowls
- Divide the rice, cooked beef, and boy choy between four bowls.
- Top with the soy-tahini sauce and garnish with sliced green onions and sesame seeds.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- You can use any preferred cut of beef or ground beef instead of sirloin.
- For a gluten-free version, substitute low sodium soy sauce with Tamari or coconut aminos.
- Feel free to swap bok choy with other vegetables like snow peas, broccoli, green beans, zucchini, or asparagus.
- Try brown rice, quinoa, or cauliflower rice as rice alternatives.
- Use garlic or ginger paste for quicker prep.
- Adjust the amount of Sriracha sauce to suit your preferred spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 598kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 69mg | 23% |
| Sodium | 2064mg | 86% |
| Potassium | 884mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 5078IU | 102% |
| Vitamin C | 53mg | 59% |
| Calcium | 204mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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