Beef Bulgogi & Rice

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 704kcal

Ingredients

Beef Marinade

  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Brown sugar
  • ½ TBSP Honey
  • 2 tsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 TBSP Garlic minced
  • 1 TBSP Scallions chopped
  • 8 oz Sirloin steak sliced very thin

Beef Bulgogi & Rice

  • ½ cup White rice rinsed
  • 1 TBSP Extra-virgin olive oil
  • ½ cup Onion sliced
  • 1 tsp Cornstarch dissolved in an equal amount of water
  • Salt
  • Black pepper

Chamomile Iced Tea

  • 2 cups Water
  • 2 Chamomile tea bags
  • 1 TBSP Honey
  • Ice cubes

Sautéed Broccoli and Carrots

  • 1 TBSP Extra-virgin olive oil
  • 1 cup Broccoli florets
  • ½ cup Carrot julienned or sliced thin
  • ¼ tsp Salt
  • ¼ tsp Black pepper

For the Spicy Sriracha Mayo:

  • 2 TBSP Mayonnaise
  • 1 tsp Sriracha sauce (adjust to taste)
  • ½ tsp Lime juice

Kimchi

  • 1 cup Kimchi
US Customary - Metric

Instructions

  • Make the Beef Marinade: In a bowl large enough to hold the beef, mix the reduced-sodium soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions. Add the thinly sliced sirloin steak and marinate briefly while you prepare the other components.
  • Make the Rice: Rinse the white rice under cold water until the water runs clear. Cook the rice according to the package directions. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.
  • Prepare the Chamomile Iced Tea: Bring water to a boil in a small pot. Remove the pot from heat, add the chamomile tea bags, and steep for 5–7 minutes. Stir in honey until dissolved. Refrigerate to cool. Serve over ice if preferred.
  • Prepare the Beef Bulgogi: In a skillet or wok, heat extra-virgin olive oil over medium-high heat. Add the marinated beef and sliced onions. Sauté until the beef is nicely browned. Stir in the cornstarch slurry to help thicken the sauce. Season with salt and black pepper to taste.
  • Make the Sautéed Broccoli and Carrots: In a skillet over medium low heat, add the olive oil. Saute the broccoli florets and carrots until tender. Season with salt and black pepper.
  • Prepare the Spicy Sriracha Mayo: In a small bowl, mix together mayo, sriracha, and lime juice.
  • Serve the beef bulgogi over rice with kimchi, and sautéed broccoli and carrots drizzled with sriracha mayo and chamomile iced tea.

Nutrition

Calories: 704kcal | Carbohydrates: 71g | Protein: 33g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 75mg | Sodium: 1416mg | Potassium: 940mg | Fiber: 5g | Sugar: 24g | Vitamin A: 5728IU | Vitamin C: 49mg | Calcium: 135mg | Iron: 5mg

Beef Bulgogi & Rice

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 704 kcal

Ingredients
 
 

Beef Marinade

  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Brown sugar
  • ½ TBSP Honey
  • 2 tsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 TBSP Garlic minced
  • 1 TBSP Scallions chopped
  • 8 oz Sirloin steak sliced very thin

Beef Bulgogi & Rice

  • ½ cup White rice rinsed
  • 1 TBSP Extra-virgin olive oil
  • ½ cup Onion sliced
  • 1 tsp Cornstarch dissolved in an equal amount of water
  • Salt
  • Black pepper

Chamomile Iced Tea

  • 2 cups Water
  • 2 Chamomile tea bags
  • 1 TBSP Honey
  • Ice cubes

Sautéed Broccoli and Carrots

  • 1 TBSP Extra-virgin olive oil
  • 1 cup Broccoli florets
  • ½ cup Carrot julienned or sliced thin
  • ¼ tsp Salt
  • ¼ tsp Black pepper

For the Spicy Sriracha Mayo:

  • 2 TBSP Mayonnaise
  • 1 tsp Sriracha sauce (adjust to taste)
  • ½ tsp Lime juice

Kimchi

  • 1 cup Kimchi

Instructions
 

  • Make the Beef Marinade: In a bowl large enough to hold the beef, mix the reduced-sodium soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions. Add the thinly sliced sirloin steak and marinate briefly while you prepare the other components.
  • Make the Rice: Rinse the white rice under cold water until the water runs clear. Cook the rice according to the package directions. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.
  • Prepare the Chamomile Iced Tea: Bring water to a boil in a small pot. Remove the pot from heat, add the chamomile tea bags, and steep for 5–7 minutes. Stir in honey until dissolved. Refrigerate to cool. Serve over ice if preferred.
  • Prepare the Beef Bulgogi: In a skillet or wok, heat extra-virgin olive oil over medium-high heat. Add the marinated beef and sliced onions. Sauté until the beef is nicely browned. Stir in the cornstarch slurry to help thicken the sauce. Season with salt and black pepper to taste.
  • Make the Sautéed Broccoli and Carrots: In a skillet over medium low heat, add the olive oil. Saute the broccoli florets and carrots until tender. Season with salt and black pepper.
  • Prepare the Spicy Sriracha Mayo: In a small bowl, mix together mayo, sriracha, and lime juice.
  • Serve the beef bulgogi over rice with kimchi, and sautéed broccoli and carrots drizzled with sriracha mayo and chamomile iced tea.

Nutrition

Calories: 704kcalCarbohydrates: 71gProtein: 33gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 75mgSodium: 1416mgPotassium: 940mgFiber: 5gSugar: 24gVitamin A: 5728IUVitamin C: 49mgCalcium: 135mgIron: 5mg
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