Spicy Korean Beef Bowl
Ingredients:
1 lb beef sirloin steak, thinly sliced against the grain
1 tbsp vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 inch ginger, minced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup gochujang (Korean chili paste)
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp red pepper flakes (or more, to taste)
1/2 cup beef broth
1 cup cooked rice, for serving
2 green onions, thinly sliced, for garnish
Sesame seeds, for garnish (optional)
Cooked kimchi, for serving (optional)
Steamed broccoli florets, for serving (optional)
Instructions:
1. In a large bowl, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook, stirring occasionally, until browned. Remove the beef from the skillet and set aside.
3. Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
4. Stir in the red and green bell peppers and cook for 2-3 minutes, until slightly softened.
5. Return the beef to the skillet. Pour the gochujang mixture over the beef and vegetables. Stir to combine.
6. Add the beef broth and bring to a simmer. Reduce the heat to low, cover, and cook for 10-15 minutes, or until the beef is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
7. Serve the spicy Korean beef over a bed of cooked rice. Garnish with sliced green onions and sesame seeds, if desired. Serve with kimchi and steamed broccoli florets as optional sides.