Korean-Style Marinated Beef Rice Bowls with Quick-Pickled Vegetables

Ingredients

• 1.5 lbs beef ribeye, very thinly sliced
• 1/3 cup coconut aminos
• 1/2 cup Asian pear, grated
• 5 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons honey
• 3 tablespoons avocado oil
• 2 cups white rice
• 1/3 cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons gochugaru (Korean chili flakes)
• 3 Persian cucumbers, thinly sliced
• 1 large carrot, cut into fine matchsticks
• 4 scallions, thinly sliced
• 1 teaspoon salt
• 2 tablespoons toasted sunflower seeds(optional)

Instructions

1. 1

   Whisk the coconut aminos, grated Asian pear, half the garlic, the ginger, and honey in a bowl. Add the sliced beef, toss to coat, cover, and marinate in the refrigerator for at least 30 minutes.

2. 2

   Meanwhile, warm the rice vinegar, sugar, and salt in a small saucepan until dissolved. Pour over the cucumber slices and carrot matchsticks, stir in the gochugaru, and let pickle at room temperature for 30 minutes.

3. 3

   Cook the white rice according to package directions and keep covered.

4. 4

   Heat 1.5 tablespoons avocado oil in a large heavy skillet or wok over high heat until shimmering.

5. 5

   Lift the beef from the marinade, letting excess drip off, and sear in a single layer in batches without crowding, about 90 seconds per side, until deeply browned and caramelized. Transfer to a plate and repeat with the remaining oil and beef.

6. 6

   Pour the reserved marinade into the hot skillet and boil hard for 2 minutes until thickened and glossy, then return the beef and toss to glaze.

7. 7

   Divide the rice among four bowls, top with the glazed beef, and pile the pickled cucumber and carrot alongside.

8. 8

   Scatter sliced scallions and toasted sunflower seeds over each bowl and serve immediately.