Gluten Free Korean Beef Bowl with Brown Rice

Total time1 hr 15 min

Prep time20 min

Cook time35 min

Gluten Free Korean Beef Bowl with Brown Rice

Thinly sliced sirloin gets a fast marinade of coconut aminos, fresh ginger, garlic, and a touch of raw honey before it hits a screaming-hot skillet for that deep caramelized sear. While the beef cooks, quick-pickled cucumbers turn tangy and crisp, and a bed of fluffy brown rice builds the base for everything to land on. Shredded carrot, baby spinach, and a scatter of scallions and sesame seeds bring color and crunch to every bowl, and the reduced marinade gets spooned back over the top for a glossy, savory finish. It's the kind of weeknight dinner that feels like takeout but comes together with pantry staples you can actually pronounce. This one is a great fit for a gluten free table, no fuss required to get a satisfying, restaurant-style bowl on the dinner table.

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Ingredients

4 servings

For the rice

1 ½ cups brown rice
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3 cups water
¼ tsp salt

For the marinade

⅓ cup coconut aminos
1 tbsp raw honey
1 tbsp toasted sesame oil
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
½ tsp red pepper flakes
¼ tsp ground black pepper

For the beef

1 ½ lb beef sirloin, thinly sliced against the grain (about ⅛-inch thick)
1 tbsp avocado oil

For the quick-pickled cucumbers

1 english cucumber, thinly sliced
2 tbsp rice vinegar
1 tsp raw honey
¼ tsp salt

For serving

4 green onions (scallions), thinly sliced
1 tbsp sesame seeds
1 medium carrot, julienned or shredded
2 cups baby spinach
1 tsp toasted sesame oil, for drizzling (optional)

Instructions

1
Combine the coconut aminos, 1 tbsp honey, 1 tbsp sesame oil, ginger, garlic, red pepper flakes, and black pepper in a medium mixing bowl and whisk until smooth. Add the sliced beef, toss to coat, and let marinate at room temperature for 20 minutes.
2
While the beef marinates, combine the brown rice, 3 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover, and cook until the water is fully absorbed and the rice is tender, about 30 minutes. Remove from heat and let steam, covered, for 5 minutes.

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