Beef Bulgogi Rice Prep

Name: Beef Bulgogi Rice Prep
Total time: 30 min
Yield: 4 servings
Ingredients: 700g (1.5 lb) flank steak, sliced thin against the grain; 240g (1.25 cups) white rice, dry; 200g (2 medium) carrot, in ribbons; 200g (1 large) cucumber, in ribbons; 60g (4 tbsp) soy sauce; 30g (1.5 tbsp) honey; 1 tbsp (12ml) sesame oil; 12g (4 cloves) garlic, minced; 10g (2 tsp) fresh ginger, grated; 2 tbsp rice vinegar, 1 tsp salt, 1 tbsp sesame seeds

SERVES 4 · 30 MIN · MEAL PREP

Make

Portion kcal

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585
CALORIES: 44g
PROTEIN: 62g
CARBS: 17g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

700g (1.5 lb) flank steak, sliced thin against the grain
240g (1.25 cups) white rice, dry
200g (2 medium) carrot, in ribbons
200g (1 large) cucumber, in ribbons
60g (4 tbsp) soy sauce
30g (1.5 tbsp) honey
1 tbsp (12ml) sesame oil
12g (4 cloves) garlic, minced
10g (2 tsp) fresh ginger, grated
2 tbsp rice vinegar, 1 tsp salt, 1 tbsp sesame seeds

Method

Freeze the steak for 20 min before slicing. Firm meat gives you the thin slices bulgogi needs; room-temperature flank tears.
Mix the soy, honey, sesame oil, garlic and ginger. Marinate the sliced beef in it for at least 15 min while the rice cooks.
Cook the rice: 240g to 480ml / 2 cups water, covered, 12 min, then 10 min off the heat.
Toss the carrot and cucumber ribbons with the rice vinegar and salt. Leave them 10 min, then squeeze out the liquid and discard it.
Get a dry skillet very hot. Cook the beef in three batches, 90 seconds a batch, spread out and barely moved.
Between batches let the pan come back up to heat. Beef added to a cooling pan boils in its own marinade instead of caramelising.
Return everything to the pan for a final 60 seconds so the marinade reduces onto the meat.
Cool 20 min, then pack rice, beef, and the drained pickles in their own corner.

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Tip: squeezing the pickles dry is not optional. Left wet they leak vinegar into the rice and by day two the whole box tastes of it.

EquipmentSkillet, large pot, mixing bowls

KitSkillet Large pot Mixing bowls

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KeepsFridge 4 days. The pickles stay crisp the whole time if they were squeezed properly.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.