Korean Beef Bowls
Ingredients:
1 lb beef sirloin, thinly sliced against the grain
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon grated ginger
1 teaspoon red pepper flakes (or more, to taste)
1 medium onion, thinly sliced
2 carrots, julienned or thinly sliced
2 bell peppers (any color), thinly sliced
1 cup cooked rice, for serving
2 scallions, thinly sliced, for garnish
Sesame seeds, for garnish (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes.
2. Add the thinly sliced beef to the marinade, ensuring all pieces are coated evenly. Let it marinate for at least 30 minutes, or preferably longer (up to 2 hours in the refrigerator).
3. Heat a large skillet or wok over medium-high heat. Add the marinated beef and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). Remove the cooked beef from the skillet and set aside.
4. In the same skillet, add the sliced onions and carrots. Cook, stirring occasionally, until softened (about 3-5 minutes).
5. Add the bell peppers to the skillet and cook for another 2-3 minutes, until slightly softened but still crisp.
6. Return the cooked beef to the skillet and stir to combine with the vegetables. Heat through for another minute.
7. Serve the beef and vegetable mixture over a bed of cooked rice.
8. Garnish with thinly sliced scallions and sesame seeds, if desired.
Notes:
You can adjust the amount of red pepper flakes to control the level of spiciness.
For a richer flavor, you can use a combination of soy sauce and mirin (sweet rice wine).
Feel free to add other vegetables to the bowls, such as mushrooms, zucchini, or spinach. Add them along with the carrots and bell peppers.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.