Beef Tri-Tip Bulgogi Bowl

Name: Beef Tri-Tip Bulgogi Bowl
Total time: 50 min
Yield: 2 servings
Ingredients: 3 lb beef tri tip; 2 tbsp grapeseed oil, divided; 1 tbsp minced fresh ginger; 1 garlic clove, minced; 3 tbsp gochujang (Korean Hot Pepper Paste); 1/2 cup soy sauce; 2 tbsp rice vinegar; 1 tbsp white sugar; 1/2 cup water; Salt and freshly ground black pepper to taste; 1 tbsp sesame oil; 1 tbsp sesame seeds; 4 scallions, sliced; 1 (8 oz) package cooked microwave basmati rice; Kimchi for serving; Steamed vegetables for serving

This Korean-style bulgogi features tender beef tri-tip, marinated in a spicy blend and cooked until charred. Served over rice with kimchi and steamed veggies for a well-rounded meal.

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories240calories

carbohydrates25g

fat10g

protein12g

Dinner Entree Korean

Ingredients

3 lb beef tri tip

2 tbsp grapeseed oil, divided

1 tbsp minced fresh ginger

1 garlic clove, minced

3 tbsp gochujang (Korean Hot Pepper Paste)

1/2 cup soy sauce

2 tbsp rice vinegar

1 tbsp white sugar

1/2 cup water

Salt and freshly ground black pepper to taste

1 tbsp sesame oil

1 tbsp sesame seeds

4 scallions, sliced

1 (8 oz) package cooked microwave basmati rice

Kimchi for serving

Steamed vegetables for serving

Directions

In a blender or food processor, combine pear, onion, ginger, 1/2 cup soy sauce, and 2 garlic cloves. Blend until the marinade is smooth. Place tri-tip in a resealable plastic bag with the marinade. Refrigerate for at least 4 hours or up to overnight.

When ready to cook, slice tri-tip thinly against the grain.

In a skillet over medium-high heat, add 1 tablespoon of grapeseed oil. Once hot, sear meat on both sides until charred, about 1 minute per side. Remove meat from pan.

Add gochujang, rice vinegar, soy sauce, white sugar, minced garlic, minced ginger, and 1/2 cup water to the skillet. Stir until blended, then simmer for 3 minutes. Return the meat to the pan and cook until heated through, 1 to 2 minutes.

Season with salt and pepper. Remove bulgogi from heat, drizzle with sesame oil, and sprinkle with sesame seeds. Heat rice in the microwave for 90 seconds or according to package instructions.

Plate the bulgogi over rice, kimchi, and steamed veggies. Garnish with sliced scallions.