Beef Bulgogi Bowls

Stir Fry, Nah. Beef Bulgogi Bowls, Yeah.

Tonight I was going to make a stir fry, but then I thought it would be tastier and easier to roast the vegetables instead of stir frying them. I love roasting vegetables because high heat allows for crispy edges without a lot of added oil. And, because water evaporates during roasting, flavors become more concentrated which makes vegetables sweeter and more flavorful. ‘

Roasting is also super efficient; I just tossed the sheet pan in the oven and walked away. And when the vegetables were almost done, I quickly sautéd the mushrooms and beef bulgogi to finish off the meal.

♥ Related: Gochujang Noodles

This was such a delicious combination of beef and vegetables piled into a bowl. I topped my bowl with sambal (my favorite condiment for heat) and hoisin sauce (adding just a little bit of sweet.)

I used pre-marinated beef bulgogi that we bought in bulk at HMart. We split the beef into small packages and froze in portion controlled packages which helped this meal come together quickly. If you can’t find that near you, here’s a good bulgogi recipe using flank steak.

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Beef Bulgogi Bowls

Roasting traditional stir-fry vegetables makes for an easy, mostly hands-off meal topped with sauteed bulgogi beef.

Course Main Course

Cuisine Asian Inspired, Korean

Keyword Beef, Rice, Rice Bowl, Stir-fry, Vegetables

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 3 small broccoli crowns cut into small florets
• 1 large red bell pepper cut into small strips
• 2 cups snow peas
• 1 small shallot thinly sliced
• 2 cloves garlic minced
• 1 tbsp ginger grated
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 3 tbsp olive oil
• 1 tsp coconut oil
• 12-15 button mushrooms quartered
• 1 tbsp soy sauce
• 1 lb marinated beef bulgogi
• 6 cups white rice steamed
• sambal to taste
• hoisin sauce to taste

Instructions

• Preheat oven to 400 degrees.
• In a large bowl, combine broccoli, red bell pepper, snow peas, and shallots. Stir together the grated ginger, soy sauce, sesame oil, and olive oil. Pour the oil mixture over the vegetables and toss until everything is well combined. Spread into an even layer on a sheet pan and roast in the oven for 30 minutes, stirring once halfway through cooking.
• Heat a medium frying pan over medium-high heat. Add the coconut oil. Once the coconut oil is melted, add the mushrooms. Cook the mushrooms for 2-3 minutes and then add soy sauce. Cook for another 5-7 minutes until the mushrooms start taking on some brown color. Add the bulgogi and saute until the meat is cooked through.
• To serve, scoop rice into a bowl. Top with roasted vegetables, beef, and mushrooms. Garnish with scallions, sambal, and hoisin sauce.