Scrumptious Gluten-Free Korean Spicy BBQ Beef Bowl (Bulgogi Rice Bowl)

Allergens

None

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 cups cooked white rice
• 2 cups mixed vegetables (carrots, zucchini, bell peppers)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 4 green onions, chopped
• 1 tsp sesame seeds
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine beef with the marinade ingredients (soy sauce, sugar, rice wine, sesame oil, garlic, ginger, black pepper, red pepper flakes, and cornstarch) and mix well. Cover and refrigerate for at least 30 minutes.
2. In a large skillet or wok, heat oil over medium high heat. Add onions and cook until they begin to soften, then add garlic and sauté for another minute.
3. Stir in mixed vegetables and cook until they are tender crisp. Season with salt and pepper to taste. Remove from pan and set aside.
4. In the same skillet or wok, drain marinated beef and cook until browned and cooked through. Add the sauce and stir to coat the beef evenly.
5. To assemble the bowl, spoon a generous portion of cooked rice into each of four bowls. Top with a mound of spicy BBQ beef and sautéed vegetables. Garnish with chopped green onions and sesame seeds.

Chef’s Insight

The key to this dish lies in marinating the beef for the perfect amount of time, allowing the flavors to infuse without becoming too tough.

Notes

This recipe is gluten-free and can be easily adapted to various dietary preferences.