Bulgogi Beef and Vegetable Bowls
Trim fat from meat. Cut meat across the grain into very thin slices. Place meat in a resealable plastic bag set in a shallow dish.Advertisement
To prepare the marinade: In a blender or food processor, combine onion, 2 tablespoons honey, 2 tablespoons water, soy sauce, 1 tablespoon sesame oil, ginger, and garlic. Cover and blend or process until smooth. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.
Drain meat, discarding marinade. Coat a large grill pan or nonstick skillet with cooking spray; heat over medium-high heat. Working in batches, add meat; cook and stir 40 to 60 seconds or just until slightly pink in center.
To assemble, divide meat. rice, carrots, cabbage, broccoli and cucumber among shallow bowls, keeping ingredients in separate piles. In a small bowl combine the remaining 2 tablespoons honey, 2 tablespoons water, and 1 tablespoon sesame oil, cilantro, and Sriracha sauce. Top servings with honey mixture and, if desired, kimchi and additional cilantro or mint.
Tips: Partially freeze the meat for easier slicing.
To cook rice, in a medium saucepan bring 2/3 cup water and 1/3 cup uncooked long grain brown rice to boiling; reduce heat. Simmer, covered, 35 to 45 minutes or until rice is tender and liquid is absorbed.
3 lean meat, 1 1/2 starch,1 1/2 vegetable, 1 fat, 1 other carb