Korean · Dinner
Beef Short Rib Rice Bowl (Low-Chol)
Braised beef sirloin simmers in a Korean soy-based sauce with garlic, ginger and pear, then rests over steamed rice with sautéed carrot, spinach and scallion. The lean cut replaces short rib to cut saturated fat while keeping the classic sweet-savoury galbi profile.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
21.4gFat
62.1gCarbs
18.6gSugar
4.2gFiber
1180mgSodium
72mgChol
6.8gSat Fat
980mgPotassium
95mgCalcium
4.8mgIron
2.6mcgVitamin B12
14mgVitamin C
low-cholesterol
protein-rich
low-chol
Instructions
1
Prep
Cut beef into 1-inch cubes and pat dry. Mince garlic, grate ginger and pear, and slice scallion.
2
Marinate
Combine beef with soy sauce, brown sugar, garlic, ginger and pear; rest 10 minutes at room temperature.
3
Sear
Heat sesame oil in pot over medium-high; sear beef 3 minutes, turning once, until browned on two sides.
4
Braise
Add beef stock, scrape up browned bits, cover and braise over medium-low 30 minutes until fork-tender.
5
Plate
Place rice in bowl, top with braised beef and sauce, arrange carrot and spinach alongside, scatter scallion and sesame seeds, finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp pear
- 1/2 cup120ml beef stock, low sodium
- 2 tsp2 tsp sesame oil
- 1/2 cup60g carrot
- 1 cup30g spinach
- 22 scallion
- 200g200g white rice, cooked
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp black pepper
