Dairy-Free Bulgogi Beef Bowls

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 2 cloves minced garlic, and 1 teaspoon grated ginger until the sugar is dissolved.
2. 2Add the about 450 g thinly sliced beef sirloin to the bowl with the marinade. Toss to coat the beef evenly, then let it marinate for at least 15 minutes at room temperature.
3. 3Place a 30.48 cm skillet or wok over medium-high heat. Allow it to heat up for 1-2 minutes until a drop of water sizzles and evaporates quickly.
4. 4Add the marinated beef in a single layer to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the beef is browned and cooked through. The beef should no longer be pink, and the marinade should be slightly caramelized.
5. 5While the beef is cooking, prepare your serving bowls. Divide the 4 cups of cooked rice among four bowls.
6. 6Once the beef is cooked, spoon the bulgogi beef over the rice in each bowl. Garnish each bowl with the 2 sliced green onions and 1 tablespoon of sesame seeds.
7. 7Serve the bulgogi beef bowls immediately with the 1 cup of dairy-free kimchi on the side.

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