Ingredients
Scale
- 1 lb thinly sliced beef (such as sirloin or ribeye)
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 carrots, julienned
- 1 bell pepper (any color), thinly sliced
- 2 cups cooked rice, for serving
- Optional toppings: sesame seeds, green onions, kimchi, fried egg
Instructions
- In a large mixing bowl, combine the thinly sliced beef, soy sauce, sesame oil, gochujang, honey (or maple syrup), minced garlic, grated ginger, and black pepper. Mix well and marinate for at least 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat, add the marinated beef and cook until browned, about 5-7 minutes. Add onions, carrots, and bell pepper, cooking until tender-crisp.
- Cook the rice according to package instructions and fluff it with a fork. Prepare any additional toppings you desire.
- Divide the cooked rice among bowls, top with the beef and vegetable mixture, and garnish with sesame seeds, green onions, kimchi, or a fried egg. Serve immediately.
Notes
- Adjust spice level by varying the amount of gochujang.
- For a vegetarian option, substitute beef with tofu or mushrooms.
- Add extra vegetables like spinach or zucchini for added nutrients.
- Use brown rice or quinoa for a healthier alternative.
- Top with sriracha mayo for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 7g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg