Korean-Style Bulgogi-Inspired Beef Rice Bowls

Ingredients

• 1.5 pounds, thinly sliced beef ribeye
• 2 cups white rice
• 1/3 cup coconut aminos
• 1 grated Asian pear
• 5 cloves, minced garlic
• 1 tablespoon, grated fresh ginger
• 2 teaspoons gochugaru
• 2 tablespoons honey
• 3 tablespoons avocado oil
• 1/4 cup rice vinegar
• 1 thinly sliced cucumber
• 2 julienned carrots
• 4 sliced scallions
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1

   Whisk coconut aminos, grated Asian pear, garlic, ginger, gochugaru, and honey; marinate beef 30 minutes at room temperature.

2. 2

   Toss cucumber and carrots with rice vinegar and a pinch of salt; set aside to quick-pickle.

3. 3

   Cook white rice according to package directions.

4. 4

   Heat 2 tablespoons avocado oil in a large cast-iron skillet over high heat until smoking.

5. 5

   Sear beef in a single layer in batches, 1-2 minutes per side, without crowding; transfer to a plate.

6. 6

   Reduce marinade in the skillet 3 minutes until syrupy, then return beef and toss to glaze.

7. 7

   Serve beef over rice with pickled vegetables, scallions, and toasted pumpkin seeds.