High Fructose Corn Syrup Free Korean Beef Bowl with Brown Rice
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups brown rice
- 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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