Cupbop Copycat Recipes
KOREAN BEEF BULGOGI RICE AND NOODLE BOWL (CUPBOP COPYCAT)
Provided by Rachel Farnsworth
Time 1h30m
Number Of Ingredients 22
Steps:
- Cut flank steak into thin strips against the grain. Slice it as thin as you can and place the strips in a small mixing bowl.
- In a small mixing bowl, combine soy sauce, brown sugar, sesame seeds, sesame oil, garlic, crushed red pepper flakes, ginger, and oyster sauce. Mix the meat strips with the spices until well coated. Let marinate for 1 hour in the refrigerator.
- While meat is marinating, make the sauces (recipe below) and store in the fridge until ready to serve.
- Cook the rice noodles according to package directions. Cook the rice according to package directions.
- In a heavy skillet over medium-high heat, saute cabbage in olive oil until cabbage is soft, about 15 minutes. Set aside.
- After marinating the meat, use the same heavy skillet to cook the meat. Heat over high heat. Pour the meat in with the marinade and cook on high until meat is cooked through. This should take less than 5 minutes.
- Serve a helping of noodles, rice, and cabbage topped with meat and drizzled with sauces.
- In a small bowl, mix together barbecue sauce, rice vinegar, soy sauce, oyster sauce, sesame oil, and ground ginger
- In a small bowl, mix together mayonnaise and sriracha. Adjust sriracha amount based on how spicy you want it.
Nutrition Facts : Calories 496 kcal, Carbohydrate 100 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 923 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
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