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Korean Beef Bulgogi Bowls

by A Joeys planner

Thinly sliced steak sautéed in a savory-sweet ginger soy sauce over rice.

Ingredients

• 1.5 lbs Flank Steak (thinly sliced)
• 1 cup Bulgogi Sauce/Marinade
• 4 cups Instant Jasmine Rice
• 1 bunch Green Onions
• 1 tbsp Sesame Seeds

Instructions

1. Cook jasmine rice according to package directions.
2. Heat a skillet or wok over very high heat with a splash of oil.
3. Sear steak slices in batches to ensure browning (1-2 minutes per batch).
4. Add bulgogi sauce and toss to coat for 1 minute.
5. Divide rice into bowls and top with the beef.
6. Garnish with sliced green onions and sesame seeds.