New to the Repertoire: Beef Bulgogi Bowl of Goodness

Last week in our rush to get stocked up for the quarantine, we stocked up on protein, but chicken was hard to come by. Normally, I would frown on eating such large quantities of red meat. But the stores have absolutely no chicken right now, so we have beef short rib and rack of lamb instead. I will eat them because it is what I have available, but it doesn't mean I can't also load up on vegetables and whole grains!

Ingredients
1 lb beef short rib
1/2 cup chopped onion
2 Tbsp honey
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp fresh ginger, chopped
4 cloves garlic, halved
1 cup shaved carrots
1 cup finely shredded red cabbage
1/2 cup coarsely shredded cucumber
1/4 cup snipped fresh cilantro

Directions
1. Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a blender or food processor combine onion, honey, water, soy sauce, sesame oil, ginger and garlic. Cover and blend or process until smooth. Pour marinade over meat. Seal bag, turn to coast meat. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.
2. Cook the beef in the marinade in the method of sous vide for 2 hours at 155 degrees.
3. Drain meat, and discarde the marinade. Brown the meat on both sides in a skillet. Working in batchs, add meat; cook and stir 40 to 60 seconds.
3. To assemble, divide meat and the shredded carrots, matchstick cucumber, shredded red cabbage, and chopped cilantro into separate small bowls. Serve with brown rice.

Allergens: soy
Nutrition: TBD
Cost: TBD

Adapted from: "Diabetes Daily: Mindful ways to eat and live well"