Bulgogi Beef and Vegetable Bowls

Bulgogi Beef and Vegetable Bowls

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  • Makes: 4 servings
  • Prep 35 mins
  • Marinate 4 hrs to 6 hrs
  • Serving Size: 1 bowl each
  • Carb Grams Per Serving: 43


  • 1 pound boneless beef sirloin steak, cut 1 inch thick*
  • 1/2 cup coarsely chopped onion
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon finely chopped fresh ginger
  • 4 cloves garlic, halved
  • Nonstick cooking spray
  • 1 1/3 cups cooked brown rice**
  • 1 cup coarsely shredded carrots
  • 1 cup finely shredded red cabbage
  • 3/4 cup cooked small broccoli florets
  • 1/2 cup coarsely shredded cucumber
  • 1/4 cup snipped fresh cilantro or mint
  • 1 -2 teaspoons Sriracha sauce
  • 1/2 cup kimchi (optional)


  1. Trim fat from meat. Cut meat across the grain into very thin slices. Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a blender or food processor combine onion, 2 tablespoons of the honey, 2 tablespoons of the water, the soy sauce, 1 tablespoon of the sesame oil, the ginger, and garlic. Cover and blend or process until smooth. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.
  2. Drain meat, discarding marinade. Coat a large grill pan or nonstick skillet with cooking spray; heat over medium-high heat. Working in batches, add meat; cook and stir 40 to 60 seconds or just until slightly pink in center.
  3. To assemble, divide meat and the next five ingredients (through cucumber) among shallow bowls, keeping ingredients in separate piles. In a small bowl combine the remaining 2 tablespoons honey, 2 tablespoons water, and 1 tablespoon sesame oil, the cilantro, and Sriracha sauce. Top servings with honey mixture and, if desired, kimchi and additional cilantro or mint.


  • *Test Kitchen Tip: Partially freeze the meat for easier slicing.


  • **Test Kitchen Tip: To cook rice, in a medium saucepan bring 2/3 cup water and 1/3 cup uncooked long grain brown rice to boiling; reduce heat. Simmer, covered, 35 to 45 minutes or until rice is tender and liquid is absorbed.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 397 cal., 13 g total fat (3 g sat. fat), 77 mg chol., 435 mg sodium, 43 g carb. (3 g fiber, 23 g sugars), 30 g pro.

Diabetic Exchanges

Fat (d.e): 1; Lean Meat (d.e): 3; Other Carb (d.e): 1; Starch (d.e): 1.5; Vegetables (d.e): 1.5