Beef Bulgogi Rice Bowls
If you want to add more gluten free and dairy free recipes to your repertoire, Beef Bulgogi Rice Bowls might be a recipe you should try. This recipe serves 3. For $7.32 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 1025 calories, 54g of protein, and 78g of fat. It works best as a main course, and is done in around 8 hours and 30 minutes. It is brought to you by Pale Omg. 941 person have tried and liked this recipe. If you have raw honey, cauliflower rice, pear, and a few other ingredients on hand, you can make it. This recipe is typical of Korean cuisine. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is tremendous. Try Korean Beef Bulgogi Bowls, Sous Vide Beef Bulgogi Bowls, and Korean Bulgogi and Rice Bowls + Giveaway for similar recipes.
Servings: 3
Preparation duration: 480 minutes
Cooking duration: 30 minutes
Ingredients:
black sesame seeds, to garnish
1 batch of cauliflower rice
1 teaspoon chili sauce or sriracha
¼ cup coconut aminos
1 tablespoon coconut vinegar.jpg)
2 tablespoons coconut vinegar
1 cucumber, sliced very thin with mandolin
3-4 eggs
2 garlic cloves, minced
3 tablespoons freshly minced ginger
green onions, sliced, to garnish
2 tablespoons honey
sriracha mayo: ½ cup paleo mayo + 2 tablespoons chili sauce or sriracha
½ pear, grated
½ teaspoon raw honey
½ teaspoon red pepper flakes
pinch of salt
2 tablespoons sesame oil
1½ pounds flank or hanger steak, thinly sliced against the grain
Equipment:
frying pan
bowl
Cooking instruction summary:
Mix together all ingredients for the bulgogi and place marinade in a shallow dish. Add the thinly sliced beef, cover and place in the fridge overnight or at least for 4 hours.Remove beef from fridge 30 minutes before cooking. While the beef comes up in temperature, place cucumber along with the rest of the pickle liquid in a jar, shake, then place in the fridge for about 1 hour.Place a large skillet over medium heat. Add 2 tablespoons of ghee or coconut oil then remove then beef from the marinade and cook beef in a single layer, sprinkle with salt and once browned and slightly crispy, cook on other side. About 2 minutes per side. Continue until all beef is cooked.While beef is cooking, make cauliflower rice.Lastly, place a small skillet over low heat, add 1 tablespoon of ghee or coconut oil, and crack each egg into the pan. Cook low and slow until white are cooked through but yolks are still runny.Make each bowl: cauliflower rice, beef bulgogi, egg, pickled cucumbers, sriracha mayo, green onions and sesame seeds.
Step by step:
1. Mix together all ingredients for the bulgogi and place marinade in a shallow dish.
2. Add the thinly sliced beef, cover and place in the fridge overnight or at least for 4 hours.
3. Remove beef from fridge 30 minutes before cooking. While the beef comes up in temperature, place cucumber along with the rest of the pickle liquid in a jar, shake, then place in the fridge for about 1 hour.
4. Place a large skillet over medium heat.
5. Add 2 tablespoons of ghee or coconut oil then remove then beef from the marinade and cook beef in a single layer, sprinkle with salt and once browned and slightly crispy, cook on other side. About 2 minutes per side. Continue until all beef is cooked.While beef is cooking, make cauliflower rice.Lastly, place a small skillet over low heat, add 1 tablespoon of ghee or coconut oil, and crack each egg into the pan. Cook low and slow until white are cooked through but yolks are still runny.Make each bowl: cauliflower rice, beef bulgogi, egg, pickled cucumbers, sriracha mayo, green onions and sesame seeds.
Nutrition Information:
covered percent of daily need
