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Easy Beef Bulgogi Bowls #lunch #veggies

Easy Beef Bulgogi Bowls #lunch #veggies

Discard the conveyance and prepare a make-ahead formula for Easy Beef Bulgogi Bowls presented with cured veggies and seared eggs.

This is the genuine meaning of a "supper in-a-bowl": marinated hamburger Bulgogi, cured cucumbers, zesty kimchi and a singed egg, all served on a bed of rice. Lunch, supper or potentially remains is finished!

The genuine mystery to café commendable Bulgogi is to incredibly, daintily cut the meat. The more slender it is, the quicker it will cook and the more delicate and liquefy in-your-mouth it will be. Cutting a crude steak at room temp can be troublesome, so here's the stunt: Pop the hamburger into the cooler for around 10 minutes at that point get your most keen gourmet expert's blade and start cutting. The speedy stop assists firm with increasing the fat, making the steak simpler to cut to your ideal thickness (for example Slight!).

Also Try Our Recipe : Chicken Pesto Grilled Cheese

Easy Beef Bulgogi Bowls #lunch #veggies

INGREDIENTS
FOR THE BEEF BULGOGI:

  • 1/2 cup soy sauce
  • 1/2 cup packed light brown sugar
  • 1 Tablespoon sesame oil
  • 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste
  • 1/4 cup rice wine vinegar
  • 2 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  • 1/4 cup thinly sliced shallots
  • 2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices (See Kelly’s Note)
  • 2 Tablespoons vegetable oil

FOR ASSEMBLING THE BOWLS:

  • 3 cups cooked rice
  • 4 fried eggs
  • 1 cup homemade or store-bought kimchi
  • 1 English cucumber, cut into ribbons

INSTRUCTIONS
MAKE THE BEEF BULGOGI:

  1. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots.
  2. Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.
  3. Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate.

ASSEMBLE THE BOWLS:

  1. Divide the rice among four serving bowls and top it with the beef bulgogi.
  2. Top each bowl with a fried egg, a portion of kimchi and cucumber ribbons. Serve immediately.

For more detail : bit.ly/2PJcNH5

Read More Our Recipe : SUGAR-FREE BANANA COOKIES

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