Bulgogi Beef Bowl for Meal Prep

Marinated beef in Korean bulgogi style over rice with crisp vegetables. The bowl can be cooked ahead, keeps for several days in the fridge, and tastes good reheated or cold.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 300 g Basmati rice
• 600 g Beef flank steak (flank steak)
• 6 tbsp Soy sauce
• 2 tbsp Cane sugar
• 2 tbsp Sesame oil
• 3 pc Garlic cloves
• 20 g Ginger
• 4 pc Spring onions
• 300 g Carrots
• 300 g Cucumber
• 200 g Baby spinach
• 1 tbsp Sesame seeds
• 1 tsp Chili flakes
• 1 tbsp Cooking oil
• Salt

Method

1. Cook the rice in salted water according to the package instructions, drain and let it cool.
2. Slice the beef thinly against the grain.
3. Stir together the soy sauce, cane sugar, sesame oil, finely minced garlic, grated ginger and chili flakes, set half of it aside.
4. Toss the meat with the remaining marinade and let it marinate for at least 20 minutes.
5. Peel the carrots and cut them into thin sticks, slice the cucumber into half-moons, and cut the spring onions into rings.
6. Heat the cooking oil in a large pan until very hot and sear the meat in batches for 2 to 3 minutes until cooked through and lightly caramelized.
7. Steam the carrot sticks in a second pan with a little water for 2 to 3 minutes until tender-crisp, wilt the spinach briefly and season with salt.
8. Divide the rice, meat, vegetables and cucumber among four bowls, sprinkle with spring onions and sesame, and drizzle with the reserved marinade.