Ingredients
- 2 lb top sirloin steak, thinly sliced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 Korean pear, grated
- 1/2 teaspoon ground black pepper
- 2 green onions, finely chopped
- 1 teaspoon sesame seeds
- For serving:
- 3 cups cooked white rice
- 1 cup sliced cucumbers
- 1 cup shredded carrots
- 2 eggs (fried or soft-boiled, optional)
- Extra sesame seeds and green onions for garnish
Instructions
- In a large bowl, mix soy sauce, brown sugar, garlic, ginger, sesame oil, mirin, rice vinegar, grated pear, black pepper, green onions, and sesame seeds until well combined.
- Add the sliced beef and toss until fully coated. Cover and marinate in the refrigerator for at least 30 minutes (up to 4 hours for deeper flavor).
- Heat a skillet over medium-high heat and cook the beef in batches for 3–5 minutes until browned and caramelized.
- Prepare rice and toppings while the beef cooks.
- Assemble bowls by adding rice, then topping with beef and arranging vegetables around it.
- Add an egg if desired and garnish with sesame seeds and green onions.
Notes
- Slice beef thinly against the grain for maximum tenderness.
- Do not overcrowd the pan to achieve proper caramelization.
- Marinate longer for deeper flavor.
- Add chili paste or flakes for a spicy variation.
- Substitute chicken or other beef cuts if needed.
- Use brown rice or cauliflower rice for a lighter option.
- Store leftovers separately for best freshness.
- Reheat gently with a splash of water to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 14 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 95 mg
