Description
A quick, affordable, and delicious homemade version of takeout beef bulgogi. This recipe features tender marinated beef, sweet-savory sauce, and steamed broccoli served over rice, ready in under 30 minutes.
Ingredients
Scale
- 1.5 lbs flank steak or skirt steak, sliced thinly against the grain
- 1/2 cup soy sauce (or tamari for gluten-free)
- 3 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1/4 cup ripe pear or apple, grated (optional but recommended)
- 2 cups cooked short-grain white rice
- 1 head broccoli, cut into florets
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
- 1 teaspoon neutral oil (for cooking)
Instructions
- Slice the beef against the grain into thin strips. Let it sit for 10 minutes to slightly chill for easier slicing.
- In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and grated pear until the sugar is dissolved.
- Add the sliced beef to the marinade, ensuring all pieces are coated. Cover and refrigerate for 15-30 minutes (do not exceed 4 hours).
- Rinse rice under cold water until clear. Cook rice with a 2:1 water-to-rice ratio in a pot or rice cooker. Simmer for 15-18 minutes, then let sit covered for 5 minutes before fluffing.
- Heat a large skillet or wok over medium-high heat with neutral oil. Add the beef and marinade. Do not stir immediately; let it sear for 1-2 minutes to caramelize.
- Stir-fry the beef for 3-4 minutes until cooked through and the sauce has thickened and glazed the meat.
- While the beef cooks, steam the broccoli florets in the microwave with a tablespoon of water for 2-3 minutes until tender-crisp.
- Assemble bowls by spooning rice into the bottom, topping with glazed beef, arranging broccoli on the side, and garnishing with toasted sesame seeds and green onions.
Notes
Slice beef against the grain to ensure tenderness. Do not crowd the pan when cooking beef to allow for proper searing rather than steaming. The grated pear acts as a natural tenderizer. Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 15
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
Keywords: beef bulgogi, rice bowls, korean food, quick dinner, meal prep, takeout alternative, high protein