Name: Korean Pear-Marinated Beef Bulgogi, Cucumber Water, Lemon Ginger Tea, DD Cottage Cheese Cups
Prep time: 120 min
Cook time: 25 min
Ingredients: 8 oz Sirloin steak (trimmed of fat, sliced very thinly against the grain); ½ cup Brown rice; 2 tsp Avocado oil (or Extra-virgin olive oil, divided); 3 cloves Garlic (minced, divided); 10 oz Baby spinach; ¼ cup Kimchi; 2 Scallions (sliced); 1 tsp Sesame seeds; ½ Asian pear (grated, including its juice (ripe Bosc pear also works)); 1½ TBSP Reduced-sodium soy sauce; 2 cloves Garlic (minced); 2 tsp Fresh ginger (grated); 1 tsp Toasted sesame oil; 1 tsp Rice wine vinegar (unseasoned); ¼ tsp Black pepper; 1 pinch Red pepper flakes (optional); ½ Cucumber (sliced); 24 oz Water; Ice cubes (optional); 2 cups Water; 2 bags Lemon ginger tea; 1 tsp Honey (optional)

Korean Pear-Marinated Beef Bulgogi, Cucumber Water, Lemon Ginger Tea, DD Cottage Cheese Cups

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Prep Time: 2

Cook Time: 25

Servings:

Calories: 855kcal

Ingredients

Korean Beef Bulgogi

8 oz Sirloin steak trimmed of fat, sliced very thinly against the grain
½ cup Brown rice
2 tsp Avocado oil or Extra-virgin olive oil, divided
3 cloves Garlic minced, divided
10 oz Baby spinach
¼ cup Kimchi
2 Scallions sliced
1 tsp Sesame seeds

Pear Marinade

½ Asian pear grated, including its juice (ripe Bosc pear also works)
1½ TBSP Reduced-sodium soy sauce
2 cloves Garlic minced
2 tsp Fresh ginger grated
1 tsp Toasted sesame oil
1 tsp Rice wine vinegar unseasoned
¼ tsp Black pepper
1 pinch Red pepper flakes optional

Cucumber Water

½ Cucumber sliced
24 oz Water
Ice cubes optional

Lemon Ginger Tea

2 cups Water
2 bags Lemon ginger tea
1 tsp Honey optional

US Customary - Metric

Instructions

Prepare all ingredients as instructed.
Marinate the beef: Mix the pear, soy sauce, garlic, ginger, sesame oil, rice vinegar, black pepper, and optional chili flakes. Toss with the beef and refrigerate for 30 minutes to 2 hours.
Rinse the brown rice. Cook according to the package directions until tender.
Prepare the cucumber water: Add the sliced cucumber to a pitcher with the water. Refrigerate while preparing the meal.
Heat half of the oil in a large skillet over medium heat. Add half of the minced garlic and stir for 20 seconds. Add the spinach in batches and cook until wilted. Transfer to a bowl.
Cook the beef: Heat the remaining oil over medium-high heat. Lift the beef from the marinade, allowing excess to drip off. Cook in batches if needed, spreading it in a single layer, until browned and cooked through. Discard the leftover marinade.
Prepare the lemon ginger tea: Bring the water to a gentle simmer for 5 minutes. Remove from heat, steep the tea bags for 5 minutes. Add honey if desired.
Serve the Beef Bulgogi with rice and spinach garnished with scallions and sesame seeds alongside kimchi, cucumber water, leftover DD cottage cheesecake cups, and lemon ginger tea.

Nutrition