Korean BBQ Beef Bowl

Ingredients

• 1 lb Thinly sliced beef (such as ribeye or sirloin)
• 1/4 cup Gluten-free soy sauce (tamari)
• 2 tbsp Brown sugar
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Gochujang (Korean chili paste)
• 1/4 tsp Black pepper
• 4 cups Cooked rice (gluten-free)
• 1 cup Shredded carrots
• 2 cups Spinach
• 1 cup Sliced cucumber
• 1 tbsp Sesame seeds
• 2 tbsp Green onions, thinly sliced

Instructions

1. 1

   In a bowl, whisk together gluten-free soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and black pepper.

2. 2

   Add the thinly sliced beef to the marinade and toss to coat well. Let it marinate for at least 30 minutes in the refrigerator, or up to 2 hours.

3. 3

   Heat a large skillet or wok over medium-high heat. Add the marinated beef to the hot skillet in a single layer (you may need to do this in batches).

4. 4

   Cook the beef for 2-3 minutes per side, or until cooked through and slightly caramelized. Be careful not to overcrowd the pan.

5. 5

   Divide the cooked rice among four bowls.

6. 6

   Top the rice with the Korean BBQ beef, shredded carrots, spinach, and sliced cucumber.

7. 7

   Garnish with sesame seeds and sliced green onions.

8. 8

   Serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.