Korean Beef Bulgogi Bowls

Name: Korean Beef Bulgogi Bowls
Total time: 45 min
Ingredients: 1 1/2 lbs Steak, sirloin or boneless ribeye, thinly sliced (sub skirt or flank steak); 3 cloves Garlic, chopped; 2 tsp Ginger (opt), grated; 6 Tbsp Bragg's / coconut aminos; 1 1/2 Tbsp Honey; 3 tsp Oil, toasted sesame; 8 oz Carrots, thinly sliced; 1 lb Green beans, chopped into 1" / 2.5 pieces (sub frozen, chopped green beans); 8 oz Mushrooms, shiitakes, chopped (sub button mushrooms); 1 Limes, wedges; 1 lb Zucchini, spiralized, sliced into noodles with a peeler, or chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1/4 cup Kimchi, for serving (opt); 2 Tbsp Gochujang, for serving (sub hot sauce of choice)

mealplans.cooksmarts.com

Cook leftover rice until crisp on the bottom and serve it with stir-fried vegetables and sweet / savory marinated beef (bulgogi) to see why this Korean-inspired

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Ingredients

1 1/2 lbs Steak, sirloin or boneless ribeye, thinly sliced (sub skirt or flank steak)
3 cloves Garlic, chopped
2 tsp Ginger (opt), grated
6 Tbsp Bragg's / coconut aminos
1 1/2 Tbsp Honey
3 tsp Oil, toasted sesame
8 oz Carrots, thinly sliced
1 lb Green beans, chopped into 1" / 2.5 pieces (sub frozen, chopped green beans)
8 oz Mushrooms, shiitakes, chopped (sub button mushrooms)
1 Limes, wedges
1 lb Zucchini, spiralized, sliced into noodles with a peeler, or chopped
1 Tbsp + 1 Tbsp Oil, cooking
1/4 cup Kimchi, for serving (opt)
2 Tbsp Gochujang, for serving (sub hot sauce of choice)