Korean Beef Bulgogi with Jasmine Rice and Sesame Cucumber Salad

Sweet and savory soy-marinated beef bulgogi flash-seared and served over fluffy jasmine rice with a chilled sesame cucumber side.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 7
• Cuisine: Korean
• Difficulty: Medium
• Cost: $7.75/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• stir-fry
• savory
• sweet
• fresh
• crowd-pleaser
• tangy

Ingredients

• 2.5 pound flank steak (thinly sliced against the grain)
• 0.5 cup soy sauce
• 3 tablespoon brown sugar
• 2 tablespoon sesame oil
• 5 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 bunch green onions (sliced)
• 2.5 cup jasmine rice (uncooked)
• 3.75 cup water
• 2 English cucumbers (thinly sliced)
• 2 tablespoon rice vinegar
• 1 tablespoon sesame seeds

Instructions

1. Whisk soy sauce, brown sugar, 1 tbsp sesame oil, minced garlic, and grated ginger in a bowl. Add sliced flank steak and marinate for 15 minutes at room temperature.
2. Bring water and jasmine rice to a boil in a covered pot. Reduce heat to low and simmer 15 minutes. Remove from heat and let steam covered for 5 minutes.
3. Toss sliced English cucumber with rice vinegar, remaining 1 tbsp sesame oil, and sesame seeds in a bowl. Chill until serving.
4. Heat a large heavy skillet over high heat. Sear flank steak slices in batches for 2-3 minutes until browned and cooked through to 145°F.
5. Serve bulgogi over steamed jasmine rice, garnished with green onions and accompanied by the chilled cucumber salad.

Notes

For crispier edges on the beef, avoid overcrowding the skillet when searing.

Nutrition (per serving)

• Calories: 592
• Protein: 45.1 g
• Carbohydrates: 69.2 g
• Fat: 16 g
• Fiber: 0.6 g
• Sodium: 1210 mg
• Saturated Fat: 4.4 g
• Sugar: 8.3 g
• Cholesterol: 109 mg