# What you need:
→ Beef & Marinade
01 - 1.1 lbs beef sirloin or ribeye, thinly sliced
02 - 3 tbsp soy sauce
03 - 2 tbsp brown sugar
04 - 1 tbsp sesame oil
05 - 1 tbsp rice vinegar
06 - 2 cloves garlic, minced
07 - 1 thumb-sized piece ginger, grated
08 - 1 Asian pear, grated (or sweet apple as substitute)
09 - 1 tbsp gochujang (optional)
10 - 2 scallions, finely sliced
11 - 1 tbsp toasted sesame seeds
12 - 1/4 tsp black pepper
→ Bowl Assembly
13 - 2 cups cooked jasmine or short-grain white rice
14 - 1 cup carrot, julienned
15 - 1 cup cucumber, sliced into matchsticks
16 - 1 cup bean sprouts, blanched
17 - 1 cup kimchi (optional)
18 - 2 scallions, sliced (for garnish)
19 - 1 tbsp toasted sesame seeds (for garnish)
# Directions:
01 - In a large bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, grated pear, gochujang if using, scallions, sesame seeds, and black pepper. Mix thoroughly.
02 - Add the thinly sliced beef to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes, up to 1 hour for enhanced flavor.
03 - Heat a large skillet or wok over high heat. Stir-fry the marinated beef in batches to avoid overcrowding for 2 to 3 minutes until just cooked through and lightly caramelized.
04 - Divide the cooked rice among four bowls. Top each with the stir-fried beef, julienned carrot, cucumber matchsticks, blanched bean sprouts, and kimchi if desired.
05 - Sprinkle additional scallions and toasted sesame seeds over each bowl. Serve immediately for best flavor and texture.
