Mushroom & Beef Bulgogi Bowl
We cooked this up for our Saturday night post-farmer’s market meal; it was surprisingly simple and full of amazing local food flavors!
Here’s what we used for this particular recipe to feed our family of four:
1 sirloin steak, thinly sliced (Wing Shelter Farm)
12 oz. shiitake mushrooms (Fiddlehead Knob)
1 bunch of broccolini (Sweet Season Farm)
2 cups jasmine rice
½ cup + more as needed of Bachan's Original Japanese Teriyaki BBQ Sauce or any type of Japanese BBQ sauce (see notes)
Chives & parsley for garnish
Wok or sesame oil for cooking
Our Recipe:
To begin, marinate your thinly sliced steak for at least 15 minutes (we prefer 1+ hours or overnight if you have time) in the Japanese BBQ sauce. We used about ½ cup of sauce for marinating, but you can adjust less/more according to your salt & taste preferences.
While your beef is marinating, slice up the shiitakes, broccolini, and chives.
Prepare rice according to instructions and keep warm until ready to serve
When your beef is done marinating, cook on high heat using a flat top grill, wok, or a large cast iron that is already pre-heated. Add about 1-2 T oil to your wok and begin to cook on high heat. Toss & stir as you go to evenly cook your meat. Once the beef is partially cooked, add in your shiitakes and continue to cook on high heat for another couple minutes, stirring frequently.
Add in the broccolini - at this point you may reduce your heat to medium/high or add in a little more oil/sauce if anything is beginning to stick. Continue to stir & toss frequently until everything is fully cooked and the broccolini is tender. Remove from heat immediately once done.
Top on a bed of steamed rice, garnish with herbs as desired, and enjoy. We like to add a healthy dollop of spicy kimchi and a drizzle of toasted sesame oil on top of this dish!
Notes:
You can sub in any type of beef – some people use different steak cuts or even ground beef
Feel free to also experiment with different types of mushrooms and fresh veggies - whatever is in season would be best! We kept this particular dish simple so we could enjoy the taste of each local ingredient. The broccolini in particular was fun to use; it’s so tender & thin that we could use the entire bunch and it cooked up very quickly!
If you don’t have Korean BBQ sauce on hand, it’s pretty simple to make your own at home. Here’s a good recipe to get started.
Other suggestions for toppings would be toasted sesame seeds, chili oil, julienned carrots - the possibilities are endless!
Cheers to seasonal ingredients from local farms!
