Korean BBQ Bulgogi Sirloin with Banchan

🥘 Ingredients

• black pepper
  1 tsp
• bulgogi sauce
  4 tbsp
• butter
  2 tbsp
• carrot
  2 unit
• coleslaw mix
  2 c
• jasmine rice
  1 c
• korean chili flakes
  1 tbsp
• mini cucumber
  2 unit
• olive oil
  1 tbsp
• rice wine vinegar
  2 tbsp
• salt
  1 tsp
• scallions
  2 unit
• sirloin steak
  12 oz
• sriracha
  1 tsp
• sugar
  1½ tsp
• water
  ¾ cup

🍳 Cookware

• small pot
• baking sheet
• large bowl
• small bowl
• large pan

1. 

   1

   Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrot on a diagonal into 1-inch-thick pieces. Trim and thinly slice mini cucumber into rounds. Trim and thinly slice scallions , separating whites from greens. In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   carrot: 2 unit, mini cucumber: 2 unit, scallions: 2 unit, jasmine rice: 1 c, water: ¾ cup, salt: 1 tsp
2. 

   2

   While rice cooks, toss carrots on a baking sheet with a drizzle of olive oil . Season with salt and black pepper . Roast on top rack until tender and golden brown at edges ⏱️ 25 minutes .

   olive oil: 1 tbsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, in a large bowl , combine half the rice wine vinegar , 1 tsp sugar , and sriracha to taste; stir to dissolve sugar. Add coleslaw mix and season with salt and pepper. Toss to coat. In a small bowl , combine remaining vinegar, ½ tsp sugar, and korean chili flakes to taste; stir to dissolve sugar. Add cucumber and stir to coat. Set both bowls aside, stirring occasionally, until ready to serve.

   rice wine vinegar: 2 tbsp, sugar: 1½ tsp, sriracha: 1 tsp, coleslaw mix: 2 c, korean chili flakes: 1 tbsp
4. 

   4

   Pat sirloin steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness ⏱️ 4 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

   sirloin steak: 12 oz
5. 

   5

   Melt 1 tbsp butter in same pan over medium-high heat. Add scallion whites and cook until fragrant ⏱️ 1 minute . Stir in bulgogi sauce and 1 tbsp water. Bring to a simmer and cook, stirring, until warmed through ⏱️ 1 minute . Turn off heat.

   butter: 2 tbsp, bulgogi sauce: 4 tbsp
6. 

   6

   Fluff rice with a fork; stir in 1 tbsp butter until melted. Season with salt and pepper. Thinly slice steak against the grain. Divide rice, steak, and carrots between plates. Spoon sauce over steak and sprinkle with scallion greens. Serve with individual bowls of kimchi-style slaw and pickled cucumber on the side.