Korean-Style Beef and Vegetable Bowl

Ingredients

• 1 pound ribeye steak, sliced into thin strips
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon Gochujang sauce
• 1 tablespoon sesame oil
• 1 large onion, thinly sliced
• 2 large bell peppers, thinly sliced
• 2 cups cooked white rice
• 1/4 cup kimchi, chopped
• 1/4 cup green onions, chopped
• 2 tablespoons toasted sesame seeds

Method

1. 1In a large bowl, whisk together soy sauce, brown sugar, garlic, and Gochujang sauce, then add the sliced ribeye and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. 2Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat, then remove the beef from the marinade and cook until browned, about 3-4 minutes per side.
3. 3Transfer the cooked beef to a plate and set aside, then add the remaining 1 tablespoon of sesame oil to the skillet and sauté the sliced onion and bell peppers until they begin to soften, about 3-4 minutes.
4. 4Add the cooked white rice to the skillet and stir to combine with the vegetables, cooking for an additional 2 minutes.
5. 5To assemble the bowls, place a scoop of the rice and vegetable mixture in the bottom, then top with sliced beef, chopped kimchi, and green onions.
6. 6Sprinkle toasted sesame seeds over the top of each bowl and serve immediately.
7. 7In a small bowl, mix together any remaining marinade and a squeeze of fresh lime juice, then spoon the sauce over the beef and vegetables in each bowl.
8. 8Garnish with additional green onions and kimchi, if desired.

Nutrition per serving