Ingredients
Scale
- 1 pound thinly sliced beef (ribeye or sirloin recommended)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame oil
- 1/4 cup soy sauce (low sodium if preferred)
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- 2 cups cooked white rice
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Add the thinly sliced beef, garlic, and ginger. Cook for 2-3 minutes until the beef is browned and fragrant.
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and red pepper flakes. Pour the sauce over the beef and stir well to coat.
- Reduce the heat to medium and let the beef simmer in the sauce for 4-5 minutes, stirring occasionally, until the sauce thickens and coats the beef beautifully.
- Spoon the cooked rice into bowls and top with the glazed beef. Garnish with sesame seeds and sliced green onions for a fresh, vibrant finish.
Notes
- For extra tenderness, freeze the beef for 30 minutes before slicing thinly against the grain.
- Adjust the spice level by adding more or less red pepper flakes.
- Add vegetables like sautéed bell peppers or steamed broccoli for extra nutrition.
- Use coconut aminos instead of soy sauce for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup beef with 1/2 cup rice)
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg