Description
A quick and flavorful weeknight dinner featuring thinly sliced beef marinated in a sweet and savory sauce, served over rice with a crisp, tangy quick-pickled cucumber.
Ingredients
Scale
- 1.5 lbs thinly sliced beef (sirloin, ribeye, or flank steak)
- ½ cup soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon black pepper
- 1 large English cucumber
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 cups uncooked white rice (Jasmine or short-grain)
- 2 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon neutral oil (for searing)
Instructions
- Slice the beef into thin strips if not already sliced. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, and black pepper. Pour over the beef, toss to coat, and let marinate for 5-10 minutes.
- Rinse rice under cold water until water runs clear. Cook rice in a rice cooker or pot according to package instructions (usually 1:1.25 rice to water ratio). If using a pot, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Let sit covered for 10 minutes, then fluff.
- While rice cooks, slice cucumber into ribbons using a vegetable peeler. Place in a bowl, sprinkle with salt, and let sit for 5 minutes to draw out moisture. Rinse under cold water and squeeze out excess liquid. Whisk rice vinegar and sugar until dissolved, pour over cucumbers, and set aside.
- Heat a large skillet over medium-high heat with neutral oil. Add marinated beef in a single layer (cook in batches if necessary). Sear for 1-2 minutes without moving to get a crust, then flip and cook for another minute until cooked through.
- Assemble bowls by placing hot rice at the bottom. Top with seared beef, pickled cucumber ribbons, sliced green onions, and toasted sesame seeds. Drizzle with extra sesame oil if desired.
Notes
For best results, slice beef paper-thin by freezing it for 20 minutes first. Ensure the skillet is hot enough to sear the beef rather than steam it. Squeeze cucumbers thoroughly to prevent a soggy pickle. The dish is naturally dairy-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 980
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 52
- Fiber: 2
- Protein: 28
Keywords: Korean beef, bulgogi, rice bowl, quick pickle, weeknight dinner, easy recipe, Asian cooking, beef bowl, cucumber pickle