Gluten-Free Bulgogi Beef Bowls

Ingredients

• about 450 g Beef sirloin, thinly sliced
• 1/4 cup Coconut aminos
• 2 tbsp Brown sugar
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Sesame oil
• 1/4 tsp Ground black pepper
• 4 cups Cooked white rice
• 1 cup Carrots, julienned
• 1 cup Cucumber, thinly sliced
• 2 cups Spinach leaves
• 2 tbsp Toasted sesame seeds

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

Instructions

1. 1In a medium bowl, combine the about 450 g Beef sirloin, thinly sliced with 1/4 cup Coconut aminos, 2 tbsp Brown sugar, 2 cloves Garlic, minced, 1 tsp Ginger, grated, 1 tbsp Sesame oil, and 1/4 tsp Ground black pepper. Stir everything together until the beef is evenly coated. Let this mixture marinate for at least 15 minutes at room temperature.
2. 2Place a 30.48 cm skillet or wok over medium-high heat. Allow the pan to heat up for about 2 minutes.
3. 3Carefully add the marinated beef to the hot skillet. Cook the beef, stirring occasionally, for 5 to 7 minutes, or until it is browned and cooked through. The beef should reach an internal temperature of 71°C.
4. 4Divide the 4 cups Cooked white rice evenly among four serving bowls.
5. 5Arrange the cooked beef over the rice in each bowl. Add 1 cup Carrots, julienned, 1 cup Cucumber, thinly sliced, and 2 cups Spinach leaves on top of the beef.
6. 6Sprinkle 2 tbsp Toasted sesame seeds over each bowl. Serve immediately.

Substitutions

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