Can I meal prep this?

Absolutely. The only thing I would caution is to store the pear and cucumber salsa separately. The rice, beef, and broccoli mixture can all be reheated together if needed.

Can I use thinly sliced beef for this?

You could, but I'd recommend marinating it for at least 30 minutes the best flavor and texture. This is a simplified bulgogi inspired 30 minute dish, and if you're looking for a more traditional recipe, I'd recommend this one .

Bulgogi Beef Rice Bowl - easy gourmet by jackie

Name: Bulgogi Beef Rice Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb ground beef; 1 red bell pepper; 5 stalks scallions, about 1 bunch; 2 heads of broccoli; 2 cups of Quinoa rice or rice; 1 tablespoon gochugaru; 1 tablespoon gochujang; ¼ cup soy sauce; 1 tablespoon sesame oil; 1 tablespoon garlic, minced; 1 tablespoon sesame seeds; 2 tablespoons honey; 2 tablespoons rice vinegar; 1 tablespoon honey; Black pepper; ¼ cup of scallions; ½ asian pear, thinly julienned; 1 persian cucumber, thinly julienned; 1 tablespoon cilantro; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; Pinch of salt

Description

I’ve been loving tasty and fun 30 minute dinners, and this bulgogi beef rice bowl is one you and your fam will all love. It’s got all the familiar sweet and savory components of beef bulgogi, but you don’t have to run and find specific thinly shaved beef that might end up being too chewy.

Ingredients

Units Scale

For the bowl:

1 lb ground beef
1 red bell pepper
5 stalks scallions, about 1 bunch
2 heads of broccoli
2 cups of Quinoa rice or rice

For the sauce:

1 tablespoon gochugaru
1 tablespoon gochujang
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 tablespoon sesame seeds
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon honey
Black pepper
1/4 cup of scallions

For the asian pear and cucumber slaw:

1/2 asian pear, thinly julienned
1 persian cucumber, thinly julienned
1 tablespoon cilantro
1 tablespoon rice vinegar
1 teaspoon sesame oil
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Start by making your rice or quinoa rice. This takes the longest amount of time, and should be finished by the time you make everything else.
Prep the vegetables and aromatics for the sauce ingredients. Chop the broccoli into 1” pieces, the red bell pepper into thin slices, slice the scallions, and mince the garlic.
Then, make the sauce by combining all the ingredients in a bowl or jar. Whisk or shake together and set aside.
Heat a large pan on medium high heat. Add the ground beef and mince until browned and about ½” in pieces. Season with a pinch of salt, remove any excess fat as desired, then add in the remaining scallions. Cook for 1 minute until it becomes fragrant, then add in the sauce.
Give everything a stir and cook for 3 minutes.
Remove the beef from the pan and add the broccoli and red peppers. Cook for 2 minutes on medium high, then add in 2 tablespoons of water. This will help it steam and become a bit softer. You can skip the water if you prefer. Cook for another 2 minutes, then season and
While you have downtime, or after the beef and broccoli are cooked, make the cucumber pear salsa. Dice the cucumber, pear, and cilantro, then add this to a bowl with the rice vinegar, sesame oil, and salt.
Build each plate with a scoop of rice, scoop of beef mixture, broccoli and red peppers, and top with a generous couple spoonfuls of the cucumber pear mixture. Serve immediately, and enjoy.

Equipment

2 qt pot

Buy Now →

Global Vegetable Knife

Buy Now →

Notes

Tip 1 – If you’re using a fattier beef blend, feel free to use a paper towel to drain some of the fat before adding the sauce. If you see an excess amount of liquid (fat) in the pan, this will make for a very fatty end product. Keeping some (1-2 tablespoons is what I aim for) is ok, but too much will feel really heavy and greasy.

Tip 2 – Cook the broccoli and red peppers in the same pan as the beef. You can keep the beef in the pan if you prefer, or remove the beef from the pan and then cook the veggies. Either way works and will yield the same result.

Tip 3 – Make the cucumber salsa while the broccoli is cooking. Finely dice the cucumber and pear for the salsa for the best texture, but you could also grate this if you want it to be a bit more hands off.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Quick and easy, Asian
Method: Stovetop
Cuisine: Asian