Beef Bulgogi Rice Bowls
This Beef Bulgogi Rice Bowls recipe is bursting with flavor! Tender marinated beef, fresh bok choy, and creamy tahini sauce served over fluffy rice.
Equipment
- Mixing Bowls
- Skillet or frying pan
- Spatula or tongs
- Serving bowls
Ingredients
For the Bulgogi Marinade and Beef
- 1 pound thinly sliced beef tender and flavorful
- 0.5 cup low sodium soy sauce for marinade
- 2 tablespoons rice vinegar adds acidity
- 2 tablespoons light brown sugar adds sweetness
- 1 teaspoon grated garlic aromatic flavor
- 1 teaspoon grated ginger adds warmth and depth
- 2 tablespoons olive oil for cooking beef
For the Tahini Sauce
- 0.5 cup tahini creamy and nutty
- 0.5 cup soy sauce for the sauce
- 2 tablespoons sesame oil toasty flavor
- 1 teaspoon sriracha for heat
For the Bok Choy and Garnish
- 1 teaspoon sesame seeds for garnish
- 2 tablespoons olive oil for sautéing bok choy
- 1 pound baby bok choy halved
For Serving
- 2 cups cooked white rice warm
Instructions
Marinate the Beef
- In a mixing bowl, combine low sodium soy sauce, rice vinegar, light brown sugar, grated garlic, and grated ginger. Add the thinly sliced beef and coat well. Cover and refrigerate for at least 30 minutes.
Make the Tahini Sauce
- In another bowl, whisk together tahini, soy sauce, sesame oil, and sriracha until smooth. Adjust consistency with water if needed.
Cook the Beef
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add marinated beef and cook 5-7 minutes until browned and cooked through, stirring occasionally. Remove beef and set aside.
Sauté the Bok Choy
- In the same skillet, add 2 tablespoons olive oil if needed. Add halved baby bok choy and sauté 3-4 minutes until tender but crisp. Season with salt and pepper to taste.
Assemble the Bowls
- In serving bowls, place warm cooked white rice. Top with cooked beef bulgogi and sautéed bok choy. Drizzle tahini sauce on top and sprinkle with sesame seeds.
Notes
- Marinate beef overnight for deeper flavor.
- Substitute brown rice for a healthier alternative with more fiber.
- Freeze marinated beef for up to 3 months; thaw before cooking.