Dairy-Free Korean Beef Bulgogi Bowls

Ingredients

• about 450 g Beef Sirloin, thinly sliced
• 4 tablespoons Soy Sauce
• 2 tablespoons Brown Sugar
• 2 tablespoons Sesame Oil
• 4 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1/2 medium Asian Pear, grated (or apple)
• 1/4 teaspoon Black Pepper
• 1 tablespoon Vegetable Oil
• 4 cups Cooked Rice
• 1 cup Carrots, shredded
• 1 cup Cucumber, thinly sliced
• 1 cup Kimchi (dairy-free)
• 1 tablespoon Sesame Seeds
• 1/2 cup Green Onions, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g thinly sliced Beef Sirloin with the 4 tablespoons Soy Sauce, 2 tablespoons Brown Sugar, 2 tablespoons Sesame Oil, 4 cloves minced Garlic, 1 teaspoon minced Ginger, the 1/2 medium grated Asian Pear (or apple), and the 1/4 teaspoon Black Pepper. Stir everything together until the beef is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. 2Place a 30.48 cm skillet or wok over medium-high heat. Add the 1 tablespoon Vegetable Oil and let it heat up until it shimmers, about 1 minute.
3. 3Carefully add the marinated beef to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Stir-fry the beef for 3-5 minutes, or until it is browned and cooked through. The beef should be slightly caramelized.
4. 4While the beef is cooking, prepare your serving bowls. Divide the 4 cups Cooked Rice among four bowls.
5. 5Top the rice in each bowl with the stir-fried beef. Arrange the 1 cup shredded Carrots, 1 cup thinly sliced Cucumber, and 1 cup Kimchi alongside the beef.
6. 6Garnish each bowl with the 1 tablespoon Sesame Seeds and the 1/2 cup chopped Green Onions.

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