Dairy-Free Bulgogi Beef Bowls

Ingredients

• 1 lb Beef sirloin, thinly sliced
• 1/4 cup Soy sauce (gluten-free)
• 2 tbsp Brown sugar
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 tbsp Pear juice
• 1 tbsp Sesame oil
• 1/4 tsp Black pepper
• 4 cups Cooked white rice
• 1 cup Carrots, julienned
• 2 cups Spinach
• 1 cup Shiitake mushrooms, sliced
• 2 stalks Scallions, chopped

Instructions

1. 1In a medium bowl, combine the 1 lb of thinly sliced beef sirloin, 1/4 cup of gluten-free soy sauce, 2 tablespoons of brown sugar, 2 cloves of minced garlic, 1 teaspoon of minced ginger, 2 tablespoons of pear juice, 1 tablespoon of sesame oil, and 1/4 teaspoon of black pepper. Stir thoroughly to coat the beef, then let it marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 2 hours.
2. 2Ensure the 4 cups of cooked white rice are ready for serving.
3. 3Heat a large skillet (e.g., 12-inch / 30 cm) or wok over medium-high heat (approximately 350-375°F / 175-190°C). Add the marinated 1 lb of beef sirloin in a single layer, cooking in batches if necessary to avoid overcrowding, for 5-7 minutes. Stir occasionally until the beef is browned, no longer pink, and reaches an internal temperature of 160°F (71°C).
4. 4While the beef cooks, heat a separate large pan (e.g., 10-inch / 25 cm skillet) over medium heat (approximately 300-325°F / 150-160°C). Add the 1 cup of julienned carrots, 2 cups of spinach, and 1 cup of sliced shiitake mushrooms. Sauté for 3-5 minutes, stirring frequently, until the carrots are tender-crisp and the spinach has wilted.
5. 5Divide the 4 cups of cooked white rice among four serving bowls. Top each portion of rice with an equal amount of the cooked bulgogi beef and the sautéed vegetables, then sprinkle with the 2 stalks of chopped scallions before serving.

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