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Beef bowls have quickly become an undeniable favorite. My beef bulgogi-inspired dish is a delicious recipe with savory beef served over jasmine rice with a fried egg, shaved cucumber, shredded carrots, and fresh cilantro. It’s really easy to pull together and a complete meal in a bowl with so many fresh flavors.
Bulgogi is typically made with thinly sliced beef or pork, however, I’ve also made this with ground beef. The beef is browned and cooked in a simple sauce comprised mainly of soy sauce, sesame oil, and brown sugar.
I love making takeout favorites at home. They are fresher and just taste so good when you know what is in them. Beef and Broccoli is a favorite of mine, and I also enjoy a sweet and spicy chicken dish. Start your meal out with crispy crab rangoon.
Shaved Cucumber Salad
This recipe calls for shaved “pickled” cucumbers. Cucumber salad is essentially cucumber soaked in rice wine vinegar, spices, and a pinch of sugar. It creates a refreshingly tart cucumber that adds to a balanced medley of fresh veggies.
The trick is to shave the cucumber using a potato peeler into thin long strips. A Y-shaped peeler works best for this. Stop when you reach the seeds/guts. It works best if you work on one side and then rotate once you’ve reached the seeds. You really only need to soak the cucumbers for a few minutes to infuse them with flavor.
Serving Sauces
This recipe pairs well with an optional simple creamy sauce (mayo, water, optional lime juice, and sriracha) or extra soy sauce drizzled on top. I have found that a nice creamy sauce helps bring out the flavor and adds a nice creamy texture to the whole dish.
More Asian-Inspired Recipes
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Beef Bowls
Ingredients
Cucumber salad
- 1 large cucumber, shaved into strips
- 1/2 cup shredded carrots
- 2 tablespoons rice wine vinegar, apple cider or white vinegar works too
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon table sugar
Sesame sauce
- 2 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons dark brown sugar, packed
- 1 clove garlic, grated
- 1-2 teaspoons ginger (greshly grated
Creamy mayo sauce (optional)
- 1/4 cup mayo or sour cream
- 1-2 tablespoons water
- 2 teaspoons sriracha
- Squeeze of fresh lime juice, optional
Instructions
- Prep the sesame sauce by mixing all ingredients in a small bowl. Stir to mix. Add the beef and let marinate for 30-60 minutes. You can optionally cook the steak first and add the sauce at the end to flavor.
- Shave the cucumber into long thin strips until you just reach the seeds. Rotate the cucumber to a fresh side and continue to shave. Toss in a small bowl with shredded carrots, sugar, vinegar, and sesame oil until well coated. Set aside or keep in fridge.
- If making the creamy sauce, combine all ingredients in a small bowl and mix. Add additional water to thin if needed. It should be runny enough to drizzle. Thinly slice green onions diagonally into thin strips. Set aside.
- Cook the rice according to the package and keep warm.
- Meanwhile, heat cooking oil in a pan over medium heat. Add the beef, leaving excess juices behind. Cook until fully cooked through and browned. Optionally sprinkle with extra brown sugar and soy sauce to help caramelize.
- In the same pan over medium heat, fry 2 eggs over easy.
- Serve beef over rice topped with a fried egg, cucumber salad, and fresh cilantro. Garnish with sesame seeds and green onion. Drizzle with creamy sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could this be made with cauliflower rice?
100%!
This is an incredibly flavorful dish! My husband & I have had it twice in the last two weeks. Only substitute we made was shaved beef for the ground beef. Thanks for another great dinner recipe!
We make this weekly!