Ingredients
Scale
- 1 pound thinly sliced beef (such as sirloin or ribeye)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon gochujang (Korean chili paste, optional)
- Cooked rice, for serving
- Assorted vegetables, such as spinach, carrots, and cucumbers, sliced
- Sesame seeds, for garnish
- Green onions, for garnish
Instructions
- In a large bowl, mix together the soy sauce, sesame oil, brown sugar, gochujang (if using), minced garlic, and grated ginger. Add the thinly sliced beef to the bowl and toss to coat well. Let it marinate for at least 10 minutes, or up to 30 minutes for a more intense flavor.
- While the beef is marinating, prepare your rice according to package instructions.
- In a separate pan, sauté the assorted vegetables until they are tender-crisp.
- Heat a large skillet or wok over medium-high heat. Add the marinated beef and cook for 3-5 minutes, or until it is cooked through and slightly caramelized.
- To assemble the bowls, place a generous serving of cooked rice in each bowl. Top with the cooked beef and sautéed vegetables. Garnish with sesame seeds and green onions.
Notes
- For a spicier kick, add more gochujang or a pinch of red pepper flakes to the marinade.
- Feel free to substitute the beef with chicken or tofu for a vegetarian option.
- Add a drizzle of sriracha mayo for extra flavor and creaminess.
- Consider adding kimchi for an authentic Korean touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Korean
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg