Soy-Free Bulgogi Beef Bowl
Indulge in the rich, irresistible flavors of this Soy-Free Bulgogi Beef Bowl, a wholesome twist on the Korean classic that skips the soy without compromising on taste. Featuring tender slices of beef ribeye or sirloin marinated in a savory blend of coconut aminos, grated pear, honey, and aromatic spices, this dish achieves the perfect balance of sweet, salty, and umami. Served over fluffy white rice and complemented by vibrant toppings like blanched spinach, julienned carrots, and a sprinkle of sesame seeds, it’s a complete meal that’s as satisfying as it is healthy. Perfect for soy-free diets or anyone looking to try a lighter, flavorful take on bulgogi, this quick-to-prep dish makes a stunning dinner option or meal prep favorite.
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Recipe Information
Ingredients
- 1 pound beef ribeye or sirloin
- 0.5 cup coconut aminos
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, freshly grated
- 0.5 teaspoon red chili flakes
- 0.5 cup pears, grated
- 3 stalks green onions, sliced
- 2 cups medium grain white rice
- 4 cups water
- 2 cups spinach leaves
- 1 large carrot, julienned
- 1 tablespoon sesame seeds
Instructions
Slice the beef ribeye or sirloin thinly against the grain and set aside.
In a mixing bowl, combine coconut aminos, honey, sesame oil, minced garlic, grated ginger, red chili flakes, and grated pear. Mix well until the honey is fully dissolved.
Add the sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is cooked and water is absorbed.
Heat a large skillet or grill pan over medium-high heat. Add the marinated beef in a single layer, cooking in batches if necessary. Cook each side for about 3-4 minutes or until browned and cooked through.
While the beef is cooking, blanch the spinach in boiling water for 1 minute, then immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
To assemble the bowls, place a portion of rice at the bottom of each bowl. Top with cooked beef strips, blanched spinach, julienned carrots, and sliced green onions.
Sprinkle with sesame seeds for garnish and serve immediately.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 206.2 g | 75% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 74.9 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2189 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
