Bulgogi Beef Bowls
Ingredients:
1 lb thinly sliced beef (rib-eye or sirloin)
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1 teaspoon black pepper
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 cup shiitake mushrooms, sliced
1 cup carrots, julienned or thinly sliced
2 cups cooked rice
1/4 cup chopped green onions, for garnish
Sesame seeds, for garnish (optional)
Instructions:
1. In a large bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper. Add the thinly sliced beef and mix well, ensuring all the beef is coated in the marinade. Marinate for at least 30 minutes, or preferably longer (up to overnight) in the refrigerator.
2. Heat 2 tablespoons of oil (vegetable or canola) in a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
3. Add the sliced onions, red bell pepper, and shiitake mushrooms to the skillet and cook until softened, about 5-7 minutes. Stir in the julienned carrots and cook for another 2-3 minutes until slightly tender-crisp.
4. Return the cooked beef to the skillet and stir to combine with the vegetables.
5. Serve the bulgogi beef and vegetables over a bed of cooked rice.
6. Garnish with chopped green onions and sesame seeds (if using).
Notes:
You can adjust the amount of brown sugar to your liking. If you prefer a less sweet bulgogi, reduce the amount of brown sugar.
Feel free to add other vegetables to the bowl, such as zucchini, spinach, or bean sprouts.
For a spicier dish, add a pinch of red pepper flakes to the marinade.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.