Korean Beef Bulgogi Bowl with Gochujang Glaze & Crispy Garlic Rice

Ingredients

• 1.5 lbs flank steak or sirloin, thinly sliced against the grain
• 3 tbsp gochujang, Korean red chili paste, mild-to-medium heat
• 3 tbsp soy sauce, low-sodium preferred
• 2 tbsp honey, balances the heat
• 2 tbsp rice vinegar, divided use
• 6 cloves garlic, minced, divided
• 1 tbsp fresh ginger, minced or grated
• 1 tbsp sesame oil, toasted variety
• 2 cups brown rice, cooked
• 2 tbsp butter, for crispy rice
• 4 cups broccoli florets, fresh
• 3 tbsp olive oil, divided use
• 1 medium cucumber, diced

Instructions

1. 1

   Preheat oven to 425°F. Whisk together gochujang, soy sauce, honey, 1 tbsp rice vinegar, 4 cloves minced garlic, ginger, and sesame oil in a bowl. Set aside.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Working in batches, sear the sliced beef for 2-3 minutes per side until caramelized. Remove to a plate.