Elevate your meal prep with our mouthwatering KBBQ Beef Bulgogi Bowls—a perfect blend of sweet, savory, and spicy flavors that make every bite unforgettable. Tender top sirloin steaks are marinated in a rich mixture of soy sauce, rice wine vinegar, sesame oil, and gochujang, infused with the sweetness of Asian pear and brown sugar. Aromatic garlic, ginger, and green onions enhance the beef, making it incredibly flavorful and juicy. Served with fragrant jasmine rice and paired with tangy kimchi, these bowls are a delightful balance of textures and tastes. Perfect for a nutritious and satisfying lunch or dinner, these KBBQ Beef Bulgogi Bowls will keep you energized and craving more.
KBBQ Beef Bulgogi Bowls
Elevate your meal prep with our mouthwatering KBBQ Beef Bulgogi Bowls—a perfect blend of sweet, savory, and spicy flavors that make every bite unforgettable. Tender top sirloin steaks are marinated in a rich mixture of soy sauce, rice wine vinegar, sesame oil, and gochujang, infused with the sweetness of Asian pear and brown sugar. Aromatic garlic, ginger, and green onions enhance the beef, making it incredibly flavorful and juicy. Served with fragrant jasmine rice and paired with tangy kimchi, these bowls are a delightful balance of textures and tastes. Perfect for a nutritious and satisfying lunch or dinner, these KBBQ Beef Bulgogi Bowls will keep you energized and craving more.
Ingredients
For the KBBQ Beef Bulgogi
- 800 g Top Sirloin Steaks 2x 1 inch thick steaks
- 200 g Asian Pear ½ medium
- 150 g Onions 1 ½ medium
- 200 g Carrot 1 large
- 2 Scallions
- 5 cloves Garlic
- 1 tsp Ginger minced
- ⅓ cup Soy Sauce
- ¼ cup Rice Wine Vinegar
- 3 tbsp Sesame Oil
- 2 tbsp Gochujang
- 3 tbsp Brown Sugar
- Salt and pepper to taste
Sides to serve with
- 400 g Kimchi 80g per serving
- 5 servings Cooked Jasmine Rice 1 ¼ cups dry
Instructions
- To cook the KBBQ Beef Bulgogi
- Peel, then chop the Asian pear into chunks and place in a bowl for the marinade. Peel, then chop the 1⁄2 onion into chunks, add to the marinade bowl. Peel, then chop the garlic and ginger, and add to the marinade bowl. Cut the green onion sprigs in half, separating the greens and whites. Chop the whites into chunks and thinly slice the greens. Add the chopped whites to the marinade bowl and add the sliced greens to a bowl for garnishing later.
- To a blender add the contents of the marinade bowl, soy sauce, rice wine vinegar, sesame oil, gochujang, brown sugar, salt and pepper. Blend until smooth to form the bulgogi marinade.
- Halve the remaining whole onion and slice into thin strips. Julienne the carrot, then add to a large Ziploc bag or container with a lid. Thinly slice the top sirloin steaks across the grain to make tender strips of beef, then add them to the same bag/container.
- To the bag/container of sliced beef and prepped veggies, add all of the bulgogi marinade. Seal and shake to combine. Allow to marinate in the fridge for at least 1 hour.
- After marinating, heat a large wok or cast iron pan over medium high heat. Add a touch of oil to the pan/wok and once lightly smoking, add the marinated beef and veggies. Stir fry until the beef is cooked through and the sauce becomes a thick glaze.
- Portion the bulgogi stir fry into meal prep containers and garnish with the reserved green onion greens and sesame seeds if desired. Store the cooked rice with the beef bulgogi and store the kimchi separately. To serve, microwave the beef and rice until warm.