Beef Bulgogi Bowls with Spicy Sauce
These Beef Bulgogi Bowls are the ultimate better-than-takeout dinner. Thin-sliced, tender beef is marinated in a sweet-savory, slightly spicy bulgogi sauce, then seared until caramelized and juicy. Served over fluffy rice with crisp cucumber ribbons, kimchi, a fried egg, and drizzled with a creamy spicy sauce, these bowls are bold and comforting.
Servings 4 Servings
Calories 839kcal
Ingredients
For the Bulgogi Meat
- ½ Cup Low Sodium Soy Sauce
- ⅓ Cup Packed Coconut Sugar
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Chili Garlic Sauce
- ¼ Cup Rice Wine Vinegar
- 2 Cloves Garlic mashed
- 1 Tablespoon Freshly Grated Ginger
- ½ Teaspoon Kosher Salt
- 1 Large Shallot sliced thin
- 2 ¼ Pounds Top Sirloin Steak cut into ¼ inch pieces
- 2 Tablespoons Avocado Oil
For the Spicy Sauce
- 1 Cup Plain Greek Yogurt
- ¼ Cup Sriracha
- 2 Tablespoons Rice Vinegar
- ¼ Cup Low Sodium Soy Sauce
- 2 Tablespoons Honey
- 1 Teaspoon Freshly Grated Ginger
- ½ Teaspoon Crushed Red Pepper Flakes
For the Bowls:
- 3 Cups Cooked Rice
- 4 Fried Eggs
- 1 Cup Kimchi homemade or store bought
- 1 English Cucumber cut into ribbons
- Sesame Seeds optional
Instructions
- To begin, prepare the spicy sauce. Add the Greek yogurt, sriracha, rice vinegar, low sodium soy sauce, honey, grated ginger, and crushed red pepper flakes to a blender. Blend until completely smooth and creamy. Set aside.
- Next, prep the beef. If you haven’t already, place the steak in the freezer for about 30 minutes—this makes slicing it thin much easier. Slice the semi-frozen steak into ¼-inch pieces and transfer to a large bowl.
- In a separate bowl, whisk together the soy sauce, coconut sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger, and kosher salt.
- Pour the marinade over the beef, add the thinly sliced shallot, and toss well to coat. Cover and let marinate for at least 30 minutes, or up to 3 hours for deeper flavor.
- Once the beef has marinated, heat a large skillet over high heat. Add the avocado oil and allow the pan to get very hot. Working in small batches, add the beef in a single layer and sear quickly, cooking for 1–2 minutes per side until caramelized and just cooked through. Transfer the cooked beef to a plate and repeat until all of the meat is cooked.
- While the beef cooks, prepare your rice and fry the eggs to your liking.
- To assemble the bowls, start with a base of warm rice, then top with the bulgogi beef, a fried egg, cucumber ribbons, and kimchi.
- Finish with a generous drizzle of the spicy sauce and a sprinkle of sesame seeds if desired. Serve immediately and enjoy.
Video
Nutrition
Calories: 839kcal | Carbohydrates: 66g | Protein: 76g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 317mg | Sodium: 3228mg | Potassium: 1474mg | Fiber: 2g | Sugar: 23g | Vitamin A: 444IU | Vitamin C: 14mg | Calcium: 194mg | Iron: 7mg
