Grilled Beef Bulgogi Bowl

20 mins
30 mins
20 mins
4

Ingredients

FOR THE MARINADE

  • 1 pear, grated
  • 3 garlic cloves, finely minced
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 2 teaspoons red pepper flakes
  • 1/3 cup sesame oil

FOR THE BOWL

  • 3 tablespoons sesame oil
  • 2 pounds flank steak, thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 1 large yellow bell pepper, seeded and thinly sliced
  • 2 yellow onions, peeled and thinly sliced
  • 4 heads baby bok choy, cut in half
  • 4 eggs, hard boiled, cut in half
  • 8 cups jasmine rice, cooked
  • salt and pepper to taste
  • sesame seeds (Optional)
  • fresh cilantro (Optional)

Directions

Step 1 Of 8
1
In a bowl, whisk together the pear, garlic, soy sauce, brown sugar, red pepper flakes and 1/3 cup sesame oil.
2
Transfer the mixture to a plastic bag and add the sliced beed. Move the bag around to coat the beef on all sides.
3
Marinade the beef for 30 minutes to overnight in the refrigerator.
4
Preheat the grill to medium high heat, 350°F to 400°F.
5
Drizzle the remaining 3 tablespoons of sesame oil over the top of the peppers, onions and bok choy. Then, season with salt and pepper.
6
Remove the sliced beef from the marinade and discard. Evenly spread the beef directly over the grates. Grill for 2 to 3 minutes per side or until a desired internal temperature is reached. Remove from the grill and let rest for 4 to 5 minutes.
7
At the same time that the beef is placed onto the grill, add the peppers, onions, and bok choy to the grates. Grill for 3 to 4 minutes per side or until the vegetables are tender.
8
To plate, add 2 cups of cooked rice to a bowl. Add some cooked beef, vegetables and a hard-boiled egg to the bowl around the rice. Repeat 3 more times for a total of 4 servings. Garnish with optional sesame seeds and cilantro leaves.
Tags:
Beef
Suggested for this recipe
Made This Recipe?
Click the stars to rate it.
Questions