Gluten-Free Korean Beef Bulgogi Bowls

Ingredients

• 350 g beef sirloin, thinly sliced across the grain
• 150 g gluten-free brown rice, uncooked
• 1 carrot, cut into thin matchsticks
• ½ cucumber, cut into thin matchsticks
• 2 tbsp gluten-free tamari
• 1 tbsp honey
• 10 g fresh ginger, finely grated
• 2 cloves garlic, minced
• ½ tsp black pepper, freshly ground
• 1 tbsp olive oil
• 1.5 tbsp rice vinegar
• 3 scallions, thinly sliced
• 1 tbsp sesame seeds, toasted

Method

1. Cook rice until tender; keep covered while searing the beef.30 min timer
2. Pat beef dry; season with salt, then sear in hot oil until browned.
3. Add ginger, garlic, tamari, honey, and pepper; reduce until sticky.2 min timer
4. Stir in rice vinegar and scallions until the sauce clings.1 min timer
5. Serve beef over rice with crisp carrot, cucumber, and sesame seeds.