Healthy And Easy Korean BBQ Beef Rice Stack

Ingredients

• 1 lb beef sirloin, ribeye, or flank steak, thinly sliced
• 1/4 cup of soy sauce (or low-sodium soy sauce or tamari for a gluten-free option)
• 2 tablespoons of brown sugar (or honey or coconut sugar)
• 2 tablespoons of toasted sesame oil (adds a rich, nutty depth)
• 3 cloves of garlic, minced
• 1 teaspoon of fresh ginger, grated
• 2 tablespoons of rice vinegar (for a touch of tang to balance the sweetness)
• 1/2 teaspoon of black pepper
• 1/4 cup of Asian pear, grated or puréed (about half a small pear)
• 1/4 cup of yellow onion, grated or puréed
• 1 tablespoon of Korean red pepper flakes (Gochugaru)
• 1 teaspoon of gochujang (Korean chili paste)
• 2 cups of uncooked short or medium grain rice (e.g., sushi rice, calrose)
• 3 cups of water (for cooking rice)
• 1 tablespoon of rice vinegar
• 1 teaspoon of sugar
• 1/2 teaspoon of salt
• 1 large English cucumber, thinly sliced
• 1/2 cup of cup shredded carrots
• 4 large eggs (one per stack, fried sunny-side up)
• 1/4 cup of green onions, thinly sliced (for fresh garnish)
• 1 tablespoon of toasted sesame seeds (for garnish)
• Nori strips (optional)
• Spicy mayo or Sriracha, to taste (optional)
• Kimchi (for an authentic side)