The lettuce leaves lining the bowls are perfect for making lettuce wraps as you eat. Take a leaf of lettuce and drizzle some of the gochujang dipping sauce into it. Top it with some rice, beef, and veggies then roll it up burrito style and take a bite!
- 1 and 1/2 cups uncooked long grain white rice
- 1/4 cup soy sauce
- 1/4 cup + 6 Tbsp. cooking oil, divided
- 1/4 cup rice wine vinegar
- 1/4 cup packed brown sugar
- 1 Tbsp. fish sauce
- 2 Tbsp. Gochujang (Korean chili paste)
- 2 lbs. thinly sliced beef, like top round
- 1 head broccoli, cut into florets and stems peeled and sliced
- 8 oz. mushrooms, sliced
- 18 butter lettuce or romaine lettuce leaves
- 2 green onions, chopped
- 2 tsp. black sesame seeds
- Cook the rice according to package instructions. When done, fluff with a fork and cover to keep warm until ready to serve.
- Meanwhile, into a 13×9″ cake pan measure the soy sauce, 1/4 cup of the cooking oil, vinegar, brown sugar, and fish sauce. Whisk with a fork until brown sugar is mostly dissolved.
- Into a small bowl, pour 1/4 cup of the soy sauce mixture. Add the gochujang to the bowl. Stir to mix and then set aside until ready to serve this as a dipping sauce.
- Into the cake pan with the remaining soy sauce mixture, add the beef strips. Toss to coat and set aside.
- Into a large skillet measure 2 tablespoons of the remaining oil. Heat over medium-heat. Add the broccoli and mushrooms and cook until darkened in spots and softened a bit, 5-7 minutes. Remove to a plate.
- Put skillet back on heat and add 2 more tablespoons of the oil. When hot, add half of the beef strips with whatever liquid clings to them. Cook stirring occasionally until cooked to desired doneness, about 4-6 minutes. Transfer to a plate.
- Repeat Step #6 with the final 2 tablespoons of oil and the final half of the beef.
- To serve, get out 6 soup bowls. Line half of each soup bowl with 3 leaves of lettuce. Line the other half of each bowl with some rice. Top rice with beef, broccoli, and mushrooms. Sprinkle with green onion and sesame seeds. Serve with the gochujang dipping sauce.