• 1 1/2 cups uncooked long grain white rice
  • 1/4 cup soy sauce
  • 1/4 cup, plus 6 Tablespoons Pompeian Robust Extra Virgin Olive Oil, divided
  • 1/4 cup Pompeian Red Wine Vinegar
  • 1/4 cup packed brown sugar
  • 1 Tablespoon fish sauce
  • 2 Tablespoons Gochujang (Korean chili paste)
  • 2 lbs. thinly sliced beef, like top round
  • 1 head broccoli cut into florets with the stems peeled and sliced
  • 8 oz. mushrooms, sliced
  • 18 butter lettuce or romaine lettuce leaves
  • 2 green onions, chopped
  • 2 teaspoons black sesame seeds
  1. Cook the rice according to package instructions. When done, fluff with a fork and cover to keep warm until ready to serve.
  2. Meanwhile, into a 13×9″ cake pan measure the soy sauce, 1/4 cup of the Pompeian Robust Extra Virgin Olive Oil, Pompeian Red Wine Vinegar, brown sugar, and fish sauce. Whisk with a fork until brown sugar is mostly dissolved.
  3. Into a small bowl pour 1/4 cup of the soy sauce mixture. Into the bowl add the gochujang. Stir to mix and then set aside until ready to serve.
  4. Into the cake pan with the remaining soy sauce mixture, add the beef strips. Toss to coat and set aside.
  5. Into a large skillet measure 2 Tablespoons of the remaining Pompeian Robust Extra Virgin Olive 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.
  6. Put skillet back on heat and add 2 more Tablespoons of the remaining Pompeian Robust Extra Virgin Olive 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.
  7. Repeat Step #6 with the final 2 Tablespoons of Pompeian Robust Extra Virgin Olive Oil and the final half of the beef.
  8. 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. Sprinkled with green onion and sesame seeds. Serve with the gochujang dipping sauce.

Author: Cook The Story

Rate Recipe: 

Print Recipe

Printer-friendly version