Cookwith - LCCA-Inspired “Best Beef” Bulgogi Breakfast Bowl (Dairy-Free)

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 4 cloves garlic, minced
• 1-inch knob fresh ginger, grated
• 2 scallions, thinly sliced (greens and whites separated)
• 1 tbsp gochugaru (Korean red chili flakes; optional for mild heat)
• 2 tsp toasted sesame seeds
• 1 large English cucumber, thinly sliced
• 1 cup cooked jasmine or short-grain white rice (per serving; 4 cups total)
• 1 tbsp neutral oil (like grapeseed or canola)
• 2 cups shredded napa cabbage or regular green cabbage
• 1 large carrot, julienned
• 1 avocado, sliced
• Salt and black pepper, to taste
• Lime wedges, for serving