Air Fryer Beef Bulgogi Bowls
Description
Sweet, savory, and slightly spicy Korean-inspired beef bowls with caramelized edges, made entirely in the air fryer.
Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp gochujang
- 2 cloves garlic, minced
- 1/2 inch fresh ginger, grated
- 3 cups cooked rice, white, brown, or jasmine
- 1/4 cup scallions, chopped
- 1/4 cup sesame seeds
- Cucumber, carrots, or pickled radish, for garnish
Instructions
- Whisk soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, and ginger together until the sugar dissolves.
- Add the sliced beef and toss to coat. Cover and refrigerate 30 minutes to 2 hours.
- Preheat the air fryer to 375°F. Shake excess marinade off the beef and arrange in a single layer, working in batches.
- Air fry 6 to 8 minutes, shaking halfway, until cooked through with crisped edges.
- Build bowls over rice and top with scallions, sesame seeds, and fresh vegetables.
Equipment
- Chef's knife
- Cutting Board
- Mixing Bowl
- Whisk
- Microplane grater
- Tongs
Notes
- Freeze the steak 20 to 30 minutes before slicing for cleaner cuts.
- Single layer only. Crowding the basket steams the beef.
- Boil leftover marinade 3 to 5 minutes to make a drizzling sauce.
Nutrition
Serving: 1ServingCalories: 450kcalCarbohydrates: 45gProtein: 31gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 62mgSodium: 646mgPotassium: 573mgFiber: 2gSugar: 7gVitamin A: 71IUVitamin C: 2mgCalcium: 144mgIron: 4mg