Korean BBQ Beef with Jasmine Rice and Fresh Veggies (Print version)

Sweet-savory Korean BBQ beef over jasmine rice with crisp fresh vegetables, ready in about 30 minutes.

# Ingredients:

For the marinade

01 - 1 lb (450 g) ribeye or sirloin, thinly sliced
02 - 1/2 Asian pear, grated
03 - 3 tablespoons soy sauce
04 - 1 tablespoon brown sugar
05 - 3 cloves garlic, minced
06 - 1 teaspoon fresh ginger, grated
07 - 1 tablespoon toasted sesame oil
08 - 1 teaspoon gochujang
09 - 1/4 teaspoon black pepper

For the rice and vegetables

10 - 1 1/2 cups jasmine rice
11 - 2 cups water
12 - 1/2 teaspoon salt
13 - 1 medium carrot, julienned
14 - 1/2 English cucumber, julienned
15 - 2 cups fresh spinach
16 - 2 tablespoons rice vinegar
17 - 1/2 teaspoon sugar
18 - 2 tablespoons vegetable oil

For serving

19 - 2 scallions, thinly sliced
20 - 1 tablespoon toasted sesame seeds

# Instructions:

01 - Freeze the steak for 30 minutes, then slice against the grain into 1/8-inch strips.
02 - Mix the grated pear, soy sauce, brown sugar, garlic, ginger, sesame oil, gochujang, and black pepper. Add the beef and toss to coat. Marinate at room temperature for 30 minutes or refrigerate up to 4 hours.
03 - Rinse the jasmine rice until the water runs clear. Combine with water and salt in a pot, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
04 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until smoking. Add half the beef in a single layer and cook undisturbed for 60 to 90 seconds until caramelized. Flip and cook 30 seconds more. Repeat with remaining beef.
05 - Add the spinach to the hot pan and cook for 30 seconds until just wilted. Remove from heat.
06 - Toss the carrot and cucumber with rice vinegar and sugar. Let sit for 10 minutes.
07 - Divide rice among bowls. Top with beef, spinach, and pickled vegetables. Garnish with scallions and sesame seeds.

# Good to know:

01 - Slice the beef as thin as possible for quick searing.
02 - Cook in batches to avoid overcrowding the pan.

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