Bulgogi Beef And Vegetable Bowls Recipes
BULGOGI BEEF AND VEGETABLE BOWLS
Marinating the beef ensures it is tender and juicy. Paired with an Asian-inspired sauce, brown rice, and fresh vegetables, this bowl is full of flavor.
Provided by EatingWell Test Kitchen
Categories Healthy Sirloin Steak Recipes
Time 4h40m
Number Of Ingredients 17
Steps:
- Trim fat from meat. Cut meat across the grain into very thin slices. Place meat in a resealable plastic bag set in a shallow dish.
- To prepare the marinade: In a blender or food processor, combine onion, 2 tablespoons honey, 2 tablespoons water, soy sauce, 1 tablespoon sesame oil, ginger, and garlic. Cover and blend or process until smooth. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.
- Drain meat, discarding marinade. Coat a large grill pan or nonstick skillet with cooking spray; heat over medium-high heat. Working in batches, add meat; cook and stir 40 to 60 seconds or just until slightly pink in center.
- To assemble, divide meat. rice, carrots, cabbage, broccoli and cucumber among shallow bowls, keeping ingredients in separate piles. In a small bowl combine the remaining 2 tablespoons honey, 2 tablespoons water, and 1 tablespoon sesame oil, cilantro, and Sriracha sauce. Top servings with honey mixture and, if desired, kimchi and additional cilantro or mint.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 42.8 g, Cholesterol 77.1 mg, Fat 12.8 g, Fiber 3.4 g, Protein 29.9 g, SaturatedFat 2.7 g, Sodium 434.5 mg, Sugar 22.5 g
GROUND BEEF BULGOGI BOWLS
Steps:
- Cook the brown rice according to package directions. Prep the vegetables. Normally I like to serve bulgogi with raw vegetables but you could also quickly saute the vegetables if you prefer them cooked.
- Stir together the soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper flakes, and green onions.
- Heat a skillet over medium high heat. Add the beef and brown for 4-6 minutes, breaking up as you go. Add the soy sauce mixture and simmer for 3-4 minutes. Serve over rice with vegetables.
- Serve over rice with vegetables. If desired, add some fresh cilantro, a fried egg, and kimchi.
Nutrition Facts : ServingSize 1 bowl, Calories 419 cal, Carbohydrate 54 g, Fat 9 g, Protein 31 g, Fiber 4 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 1004 mg, Sugar 12 g
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- Trim fat from meat. Cut meat across the grain into very thin slices. Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a blender or food processor combine onion, 2 Tbsp. each of the honey and water, the soy sauce, 1 Tbsp. of the sesame oil, the ginger, and garlic. Cover and blend or process until smooth. Pour over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.
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- To assemble, divide meat and the next five ingredients (through cucumber) among shallow bowls, keeping ingredients in separate piles. In a small bowl combine the remaining 2 Tbsp. honey, 2 Tbsp. water, and 1 Tbsp. sesame oil, the cilantro, and sriracha sauce. Top bowls with honey mixture and, if desired, kimchi and additional cilantro or mint.
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