Korean Bulgogi Beef Stir-Fry with Sesame Perilla Rice & Kimchi-Cucumber Salad

Ingredients

• 1 1/2 lbs beef sirloin, thinly sliced against the grain
• 4 tbsp low-sodium soy sauce
• 2 tbsp gochujang (Korean red chili paste)
• 3 tbsp sesame oil, divided
• 2 tbsp rice vinegar
• 1 1/2 tbsp brown sugar
• 5 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 4 stalks scallions, sliced, white and green parts separated
• 2 tbsp white sesame seeds, toasted
• 2 cups cooked short-grain white rice, warm
• 8 leaves fresh perilla leaves (shiso), finely chopped, or substitute mint
• 1 cup napa cabbage kimchi, chopped
• 1 whole english cucumber, julienned
• 1 tbsp rice vinegar (for salad)
• 1 tsp sesame seeds (black)
• 2 tbsp neutral oil (grapeseed or vegetable), for cooking

Instructions

1. 1

   In a small bowl, whisk together soy sauce, gochujang, 2 tbsp sesame oil, rice vinegar, and brown sugar until smooth. Stir in minced garlic and ginger. Set marinade aside.

2. 2

   Toss thinly sliced beef with the marinade and let sit for 15 minutes while you prepare other components.