Kalbi Beef Bowl

Chef

Diane

INGREDIENTS

Makes 4 portions.

600 g Flank steak
15 mL Soy sauce
15 mL (1 Tbsp) Brown Sugar
10 mL Canola Oil
5 mL Sesame Oil
To Taste Black Pepper
5 g Ginger, fresh, minced
5 g Garlic, fresh, minced
200 g Cornstarch
250 mL (1 cup) Rice, dry
4 Bok choy
100 g Shitake Mushrooms, sliced
1 head Broccoli, cut
5 mL Rice vinegar
5 mL (1 tsp) Sugar
1-2 Carrots, shredded
½ – 1 Cucumber
3 Green onions, chopped
125 mL (1/2 cup) Kimchi
10 mL (2 tsp) Sesame seeds
4 Eggs, cooked

PREPARATION

  1. In a container, combine soy, brown sugar, oils, black pepper, ginger, garlic and corn starch. Add beef and coat. Set aside. Hold cold.
  2. Prepare rice according to package directions. Hold hot.
  3. Sauté bok choy and broccoli. Set aside.
  4. In a bowl, combine rice vinegar and sugar. Add carrot and cucumber. Set aside.
  5. Cook beef, allow to rest before slicing.
  6. In a pan, sauté mushrooms for 5-7 minutes.

ASSEMBLE

Rice
Sliced beef
Broccoli and bok choy
Sauteed mushrooms
Pickled cucumber and carrot
Kimchi
Egg
Sliced green onion
Sesame seeds