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

Prep Time 2 hours
Cook Time 25 minutes
Servings 2
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

Calories: 855kcal | Carbohydrates: 108.7g | Protein: 52.4g | Fat: 26.4g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 69mg | Sodium: 1092mg | Potassium: 1606mg | Fiber: 13.6g | Sugar: 9g | Vitamin A: 13507IU | Vitamin C: 49mg | Calcium: 262mg | Iron: 8mg