Gluten-Free Beef Bulgogi Bowl

Ingredients

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• 1.5 lbs thinly sliced beef (ribeye or sirloin)
• 2 tbsp sesame oil Shop
• 3 cloves garlic, minced
• 1/4 cup gluten-free tamari or coconut aminos Shop
• 2 tbsp brown sugar or maple syrup Shop
• 1 tbsp rice vinegar Shop
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch or arrowroot starch Shop
• 1/4 cup water
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil, for cooking
• 4 cups cooked rice, for serving
• sesame seeds, for garnish (optional) Shop
• sliced green onions, for garnish (optional)

Instructions

1. 1 In a medium bowl, whisk together the gluten-free tamari (or coconut aminos), brown sugar (or maple syrup), rice vinegar, grated ginger, salt, and black pepper to create the marinade. Add the thinly sliced beef to the marinade, ensuring each piece is coated. Let it marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.
2. 2 While the beef marinates, prepare the thickening slurry. In a small bowl, whisk together the cornstarch (or arrowroot starch) with 1/4 cup of cold water until smooth. Set aside. Mince the garlic cloves and have them ready for the next step.
3. 3 Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the beef for about 2-3 minutes per side, until nicely browned and cooked through, developing a delicious caramelization.
4. 4 Once the beef is seared, reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the reserved marinade from the beef bowl, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
5. 5 Whisk the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring continuously. Continue to cook and stir for about 1-2 minutes, until the sauce thickens to a glossy consistency that coats the back of a spoon. Return the seared beef to the skillet and toss to coat it evenly in the thickened sauce. Cook for another 1-2 minutes to heat the beef through.
6. 6 Serve the hot gluten-free beef bulgogi immediately over freshly cooked rice. Garnish with optional sesame seeds and sliced green onions for added texture and visual appeal. This dish is best enjoyed fresh, with the savory beef and rich sauce complementing the fluffy rice.

Nutrition (per serving)

Tips & Notes

• Grated Asian pear or apple in the marinade is traditional and helps tenderize the beef.
• Cook the beef in a very hot pan in small batches so it chars at the edges instead of stewing in the marinade.
• Serve the bulgogi over the rice with lettuce leaves for wrapping and kimchi labeled gluten-free on the side.

Common questions