Instructions

• In a large bowl combine 1 pound thinly sliced beef, 1/3 cup low sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons light brown sugar, 1 teaspoon grated garlic, and 1 teaspoon grated ginger. Mix to coat the beef and set the bowl aside at room temperature to marinate about 20 minutes.
• While the beef marinates, whisk together 1/4 cup tahini, 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 teaspoon sriracha, and 1 teaspoon sesame seeds in a small bowl. Set the tahini-soy sauce aside.
• Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, add the marinated beef and any remaining marinade to the skillet in an even layer.
• Cook the beef, stirring or turning occasionally, 5–7 minutes or until most of the liquid has evaporated and the beef is cooked through and beginning to crisp. Remove the beef from the skillet and keep warm.
• Heat a small skillet over medium heat and add the other 2 tablespoons olive oil. When the oil is hot, place the 1 pound baby bok choy, halved, cut side down in the skillet.
• Sear the bok choy cut side down 2–3 minutes until browned and crisp, then flip and cook 2–3 minutes more or until it reaches your desired doneness. Remove from the skillet.
• Divide 2 cups cooked white rice between four bowls. Top each bowl with the cooked bulgogi and seared bok choy.
• Spoon the tahini-soy sauce over the bowls to taste (the sauce contains the sesame seeds) and serve immediately.