Beef Bulgogi Fried Rice by Calvin Kang
10
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 5 • Difficulty: Easy
Ingredients
Garlic
8 clove(s)
Onion
2 medium, divided, 1 chopped, 1 thinly sliced
Asian pear
1 medium, cored, peeled, and chopped
Soy sauce
35 gm, plus more as needed
Toasted sesame oil
8 gm
Fresh ginger
1 tsp
Uncooked extra lean 96% lean ground beef
900 gm
Black pepper
⅛ tsp
Cooked white rice
1200 gm
Scallions
5 medium, thinly sliced
Sesame seeds
1 tsp
Instructions
1
Blend garlic, pear, soy sauce, ginger, sesame oil, and 1 chopped onion until smooth.
2
In a large bowl, mix the beef, soy marinade, and black pepper. Cover and refrigerate for at least 5 minutes or up to 12 hours.
3
In a large pot, cook the beef mixture on medium until mostly browned, breaking up with back of spoon. Add the remaining 1 onion. Cook until onion is translucent, stirring often.
4
Stir together the rice and beef. Season with additional soy sauce, if desired. Fold in the scallions and sesame seeds.
5
Divide mixture among 5 storage containers. Refrigerate for up to 5 days.
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