Korean Beef Bulgogi Bowls
Make life easier with our Beef Bulgogi Meal Prep Bowls! Whether you're looking to get ahead on weeknight dinners, or make lunches to take with you, nobody can deny meal prep recipes make life easier. Our Beef Bulgogi is easy to prepare, highly adaptable and full of delicious flavor.
For beef - marinated ahead of time
- ¼ cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp maple syrup
- 1 pear peeled and grated
- 2 green onions thinly sliced
- 1 tbsp garlic minced (approx 2 cloves)
- 1.5 lb boneless ribeye beef sliced into thin strips
- 2 tsp olive oil
- 1 cup rice
- 4 oz. cucumber cut julienne
- 4 oz. carrots peeled and cut julienne
- 4 oz. shiitake mushrooms stems removed and sliced (optional)
- 1 tbsp sesame seeds (optional)
In a medium bowl, mix together the soy sauce, sesame oil, maple syrup, pear, green onions, and garlic.
Cut the beef into thinly sliced beef, trimming any fat as you go. Cut the slices into bite-sized pieces then add to the marinade and mix. Or you can have your butcher cut the beef into thin slices for you. This is always my preference.
Marinate in the refrigerator for a couple of hours or overnight.
When ready to cook beef, preheat a skillet to medium-high heat. Add olive oil to skillet. Place slices of beef in a single layer on the skillet. Beef cooks quickly, cook beef approximately one minute on each side. Do not overcrowd the skillet. Cook beef in batches.
Place all the beef back in the skillet and add the remainder of the marinade. Cook for an additional minute or until beef is well coated with the delicious sauce.
Have fun putting together the bowls with some rice, beef and some of each of the vegetables. Top with a pinch of sesame seeds, if desired. This dish is great enjoyed warm but is also good cold.
- We recommend using Certified Angus Beef® brand for best results
- Try serving with our Korean Cream Cheese Garlic Bread Recipe
- If you will be reheating, don't add the cucumber until after you have reheated the rest.
- Another way to help your meal prep, you can add the beef to the marinade, freeze it then when you defrost it the beef will take on the marinade as it defrosts.
- Cook beef in batches, do not overcrowd the skillet.
- For convenience, pick up already sliced steak or ask your butcher to slice the beef or you.
Calories: 473kcal | Carbohydrates: 45g | Protein: 41g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 1226mg | Potassium: 924mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4815IU | Vitamin C: 5.3mg | Calcium: 79mg | Iron: 4mg