Beef Bulgogi Bowl
Author: 
 
Ingredients
  • 450g, beef sukiyaki cut
  • ½ apple, grated
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp grated ginger
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil, divided
  • 1 tbsp crushed red pepper flakes (optional)
  • salt
  • Sliced scallions and Sesame seeds (optional, for serving)
For Serving
Directions
  1. Combine the grated apple, garlic, soy sauce, red pepper flakes, ginger, sugar, and sesame oil in a large resealable bag.
  2. Add sukiyaki cut beef into the marinade and mix it all together so each piece of meat gets well-coated.
  3. Let beef sit in the marinade for up to 30 minutes at room temp, or chill in the fridge for up to 8 hours.
  4. Heat up a tbsp of vegetable oil in a skillet.
  5. Remove about half of the meat from the marinade and spread into a single layer in the pan. Let it cook until it gets nice and brown for about 1-2 minutes then toss and turn it to continue cooking until it's cooked through. Transfer to a plate and cook the other half.
  6. Remove from heat and sprinkle with scallions and sesame seed.
  7. Serve on top of Kimchi Fried Rice and with sunny side up fried egg on the side.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2016/09/beef-bulgogi-bowl/