Korean-inspired beef & cucumber rice bowls

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Thinly shaved sirloin or bulgogi-style beef1 1/4 lb
• Cooked short-grain or jasmine rice4 cups
• English cucumber1
• Gluten-free low-sodium tamari1/4 cup
• Toasted sesame oil1 1/2 tbsp
• Light brown sugar2 tbsp
• Unseasoned rice vinegar3 tbsp
• Garlic cloves3
• Fresh ginger1 tbsp
• Scallions4
• Sesame seeds1 tbsp
• Avocado or canola oil1 tbsp

How dinner comes together

1. 1

   Thinly slice the cucumber. Toss it with 2 tablespoons rice vinegar and a pinch each of salt and brown sugar; set aside while the beef cooks.

2. 2

   Whisk the tamari, sesame oil, remaining vinegar and brown sugar with the grated garlic and ginger. Toss half with the beef and reserve half for finishing.

3. 3

   Heat the neutral oil in the skillet over high. Sear half the beef without crowding until browned and lightly caramelized, 2–3 minutes; transfer to a plate and repeat.

4. 4

   Return all the beef to the skillet with the reserved sauce and sliced scallion whites. Toss for 1 minute, until glossy and the thickest strips reach 145°F.

5. 5

   Take the skillet off the heat and rest the beef for 3 minutes. Meanwhile, heat the rice according to its package.

6. 6

   Divide rice and beef among serving bowls. Drain the cucumber and add it alongside; finish with scallion greens and sesame seeds.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Sesame
• Soy

Equipment

• Large skillet
• Mixing bowl
• Microwave