Ingredients
- 1 lb thinly sliced beef sirloin or ribeye
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp gochujang (Korean chili paste) or sriracha for mild heat
- 2 green onions, sliced (plus extra for garnish)
- 2 cups cooked white or brown rice
- Optional toppings: sesame seeds, shredded carrots, cucumber slices, kimchi, fried egg
Instructions
- Combine soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, gochujang, and green onions in a bowl to make the marinade.
- Add sliced beef to marinade, toss to coat, and let sit for at least 15 minutes or up to 2 hours in the fridge.
- Heat a large skillet over medium-high heat; cook beef in batches for 2–3 minutes per side until browned and cooked through.
- Divide cooked rice among serving bowls, top with beef, and add choice of fresh toppings.
- Garnish with extra green onions and sesame seeds before serving.
Notes
- Can substitute beef with chicken thighs or pork tenderloin slices.
- Vegetarian option: use sliced mushrooms or tofu.
- Add sautéed spinach, bean sprouts, or grilled zucchini for extra veggies.
- Increase heat by adding extra gochujang or crushed red pepper.
- Store leftover beef and rice separately in airtight containers in fridge up to 3 days.
- Reheat beef in skillet and rice with splash of water to keep fluffy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Marinating, sautéing
- Cuisine: Korean
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
