Beef Bulgogi Rice Bowls

🧂 Ingredients

• ⅓ cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons light brown sugar
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger
• 1 pound thinly sliced beef

  see notes
• 2 teaspoons toasted sesame oil
• ¼ cup tahini
• ¼ cup soy sauce
• 2 tablespoons toasted sesame oil
• 1 teaspoon sriracha
• 1 teaspoon sesame seeds
• 2 tablespoons toasted sesame oil
• 1 pound baby bok choy

  halved
• 2 cups cooked white rice

  warm or at room temperature
• Optional garnishes: sliced green onions and sesame seeds

Instructions

• 1 If cooking a fresh batch of rice, start that right away. Otherwise just warm
  leftover rice.
• 2 For the beef bulgogi: In a large bowl, stir together the soy sauce, rice
  vinegar, brown sugar, garlic, and ginger. Add the sliced beef and fold to
  combine. Set aside at room temperature to marinate, about 20 minutes.
• 3 For the tahini-soy sauce: Now whisk together all of the tahini-soy sauce
  ingredients in a small bowl. Set aside.
• 4 To cook and assemble: Once the beef is done marinating and the tahini-soy sauce
  is made, heat a large skillet over medium heat and add the sesame oil.
• 5 When the oil is just barely warm (not hot), add the bulgogi (both the beef and
  marinade). Cook for 5-7 minutes or until the liquid has evaporated and the beef
  is just beginning to crisp. Remove skillet from heat.
• 6 Heat a separate small skillet over medium heat. Add the toasted sesame oil.
• 7 When the oil is hot, place the bok choy cut-side down. Sear for 2-3 minutes or
  until the bok choy is a bit browned yet still crisp. Flip the bok choy and cook
  for an additional 2-3 minutes.
• 8 Divide the rice, beef bulgogi, and bok choy between four bowls. Top with
  tahini-soy sauce (or offer alongside). Garnish with green onions and sesame
  seeds if desired.

Nutrition Info