Beef Bulgogi Bowls with Spicy Sauce
40 min617 kcal each
Thin-sliced sirloin marinated in soy, sesame and ginger, seared fast and served over rice with a fried egg, kimchi, cucumber and a creamy sriracha-yogurt sauce. Takeaway-level flavour, made at home.
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Plan this recipeIngredients
for 6 servings- Low-sodium soy sauce8 tbsp
- Coconut sugar64 g
- Sesame oil2 tbsp
- Chili garlic sauce2 tbsp
- Rice vinegar6 tbsp
- Garlic2 clove
- Fresh ginger4 tsp
- Shallots1 piece
- Sirloin steak, trimmed1020 g
- Avocado oil2 tbsp
- Greek yogurt, plain, low-fat245 g
- Sriracha4 tbsp
- Low-sodium soy sauce4 tbsp
- Honey2 tbsp
- White rice, cooked474 g
- Eggs6 piece
- Kimchi150 g
- Cucumber300 g
- Sesame seeds1 tsp
- Salt½ tsp
- Chili flakes½ tsp
Method
Prep 25 min · cook 15 min- Blend the yogurt, sriracha, 2 tablespoons rice vinegar, 4 tablespoons soy sauce, the honey, half the ginger and the chili flakes until smooth; chill.
- Freeze the steak for 30 minutes, then slice it 6 mm thin.
- Whisk 8 tablespoons soy sauce with the coconut sugar, sesame oil, chili garlic sauce, remaining rice vinegar, garlic, remaining ginger and salt; toss with the beef and sliced shallot and marinate 30 minutes to 3 hours.
- Heat the avocado oil in a large pan over high heat and sear the beef in small batches for 1–2 minutes a side.
- Fry the eggs and divide the rice among 6 bowls; top with the beef, an egg, cucumber ribbons and kimchi.
- Drizzle with the spicy sauce and scatter with sesame seeds.
- Beef, rice and sauce keep 4 days in the fridge in separate containers. Reheat beef and rice for 2 minutes and fry the egg fresh.
Nutrition
per servingCal
617
Protein
54g
Carbs
50g
Fat
22g
Of 22g of fat per serving, 5.6g is saturated.
