Korean Bulgogi Bowls

Thinly sliced beef marinated in a savory-sweet blend of soy sauce, garlic, and ginger, quickly seared and served over cauliflower rice with refreshing pickled vegetables.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 8
• Cuisine: Korean
• Difficulty: Medium
• Cost: $7.15/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Carb
• High-Protein
• Halal
• Low-Sugar

Tags

• sauté
• stir-fry
• healthy
• savory
• tangy

Ingredients

• 2 pound beef sirloin (thinly sliced)
• 0.5 cup tamari
• 2 tablespoon apple cider vinegar
• 2 tablespoon sesame oil
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 teaspoon black pepper
• 2 tablespoon olive oil
• 32 ounce riced cauliflower
• 1 cucumber (thinly sliced)
• 4 radishes (thinly sliced)
• 2 tablespoon white vinegar
• 0.5 teaspoon salt
• 1 teaspoon sesame seeds (for garnish)

Instructions

1. In a large bowl, combine tamari, apple cider vinegar, sesame oil, minced garlic, grated fresh ginger, and black pepper to create the marinade. Add thinly sliced beef sirloin to the bowl, toss to coat, and let marinate at room temperature for at least 15 minutes, or up to 30 minutes. (For best flavor, marinate in the refrigerator for 2-4 hours).
2. While the beef is marinating, prepare the quick-pickled vegetables: In a small bowl, combine thinly sliced cucumber and radishes with white vinegar and 1/2 teaspoon salt. Toss to coat and set aside.
3. Also, prepare the riced cauliflower according to package directions, either microwaving or sautéing until heated through and fluffy.
4. Heat olive oil in a large skillet or wok over medium-high heat. Working in batches if necessary, add the marinated beef in a single layer and sear for 2-3 minutes per side until caramelized and cooked through. Do not overcrowd the pan.
5. Once all beef is cooked, return all cooked beef to the skillet if working in batches. Toss quickly to ensure all pieces are hot.
6. Divide the cooked riced cauliflower among serving bowls. Top with the seared bulgogi beef and a generous portion of the quick-pickled cucumber and radishes. Garnish with sesame seeds, if desired.

Notes

For very tender beef, you can partially freeze the steak for 30 minutes before slicing thinly. Adjust the amount of apple cider vinegar in the marinade to your preferred tanginess. Best served immediately but leftovers keep well for 2-3 days.

Nutrition (per serving)

• Calories: 300
• Protein: 35 g
• Carbohydrates: 14 g
• Fat: 11.5 g
• Fiber: 4 g
• Sodium: 420 mg
• Saturated Fat: 3 g
• Sugar: 5 g
• Cholesterol: 80 mg