Korean Bulgogi Beef Bowls with Kimchi Slaw

Ingredients

• 1.5 lbs flank steak, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup green onions, sliced
• 2 cups cooked rice
• 2 cups cabbage, shredded
• 1 cup carrots, shredded
• 1/2 cup kimchi, chopped
• 2 tbsp rice vinegar
• 1 tbsp sesame seeds

Instructions

1. 1

   In a large bowl, combine the sliced flank steak, soy sauce, brown sugar, sesame oil, garlic, and ginger. Toss to coat the beef. Cover and refrigerate for at least 30 minutes, up to 2 hours.

2. 2

   In a medium bowl, combine the shredded cabbage, carrots, chopped kimchi, rice vinegar, and sesame seeds. Toss to combine.