Beef Bulgogi

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  Soy Sauce, Low Sodium(60g)
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  Honey(60g)
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  Brown sugar(30g)
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  Red pepper flakes(15g)
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  Garlic
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  Sesame Oil, Toasted(15g)
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  Beef Ribeye, Boneless(680g)
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  Yellow Onion
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  Vegetable oil
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  Green Onion (Scallion)
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  Rice, White, Long-Grain(960g)
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  Kimchi, Cabbage, Fermented(360g)
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  Cabbage, Green(360g)
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  Cucumber(360g)
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  Bean Sprouts(240g)
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  Sriracha sauce

Instructions

1. 1Combine the soy sauce, honey, brown sugar, red pepper flakes, minced garlic, and toasted sesame oil in a small bowl and whisk until the sugar dissolves.
2. 2Thinly slice the ribeye steak against the grain into ¼-inch strips, then place in a large bowl or zip-top bag with the sliced onion and pour the marinade over top; toss to coat evenly. Refrigerate for at least 2 hours or up to overnight.
3. 3Cook the white rice according to package directions until tender and water is absorbed; set aside and keep warm.
4. 4Heat a large cast iron skillet over high heat until it just begins to smoke, about 2–3 minutes. Brush lightly with vegetable oil.
5. 5Remove the steak and onions from the marinade in batches, letting excess drip off, and add to the skillet in a single layer; cook 1–2 minutes per side over high heat until the beef is cooked through and lightly charred with caramelized edges.
6. 6Transfer the cooked beef and onions to a clean platter and sprinkle with sliced green onions.
7. 7Divide the cooked rice evenly among 6 airtight containers while still warm, then top each with the bulgogi beef and onions, kimchi, raw green cabbage, cucumber slices, and bean sprouts.
8. 8Drizzle sriracha sauce over each container to taste, seal, and refrigerate until ready to serve.