Servings: 6 to 8

Meat*: subheading: Meat*:
2 pounds flank steak ( I have used chicken too) 2 pounds flank steak ( I have used chicken too)
1/3 cup soy sauce ⅓ cup soy sauce
1/4 cup brown sugar firmly packed ¼ cup brown sugar firmly packed
1 tablespoon sesame oil 1 tablespoon sesame oil
3 cloves garlic minced or crushed 3 cloves garlic minced or crushed
1/2 teaspoon crushed red pepper flakes ½ teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger ½ teaspoon ground ginger
2 teaspoons oyster sauce 2 teaspoons oyster sauce
1 medium Asian pear finely grated (optional-I have never added) 1 medium Asian pear finely grated (optional-I have never added)
2 tablespoons sesame seeds, garnish 2 tablespoons sesame seeds, garnish
1/2 cup sliced green onion, garnish ½ cup sliced green onion, garnish
 
Seasoned cabbage slaw**: subheading: Seasoned cabbage slaw**:
1 16 oz bag shredded coleslaw 1 16 oz bag shredded coleslaw
1 TBSP soy sauce 1 TBSP soy sauce
2 TBSP seasoned rice vinegar 2 TBSP seasoned rice vinegar
Salt and pepper, to taste Salt and pepper, to taste
 
Sweet potato noodles: subheading: Sweet potato noodles:
1/2 lb. Sweet Potato Noodles ½ lb. Sweet Potato Noodles
Olive oil Olive oil
Teriyaki sauce Teriyaki sauce
 
Basmati Rice: subheading: Basmati Rice:
1 cup basmati rice 1 cup basmati rice
 
Serve with the following sauces: subheading: Serve with the following sauces:
-Teriyaki sauce -Teriyaki sauce
-Sweet Chili Sauce -Sweet Chili Sauce
-Sriracha Mayo (2 parts mayo / 1 part Sriracha) -Sriracha Mayo (2 parts mayo / 1 part Sriracha)
 
To make Cup Bop bowls layer: subheading: To make Cup Bop bowls layer:
Basmati rice Basmati rice
Sweet potato noodles Sweet potato noodles
Cooked meat Cooked meat
Seasoned cabbage Seasoned cabbage
Drizzle with toppings of your choice (We use all 3.) Drizzle with toppings of your choice (We use all 3.)

Cut flank steak against the grain into thin strips against the grain. Cut it as thin and in small pieces as you can and place the strips in a small mixing bowl. (I usually cut mine into small cubes.)
In the small mixing bowl, combine soy sauce, brown sugar, sesame seeds, sesame oil, garlic, crushed red pepper flakes, ginger, and oyster sauce.
Mix the meat strips with the spices until well coated. Let marinate for at least 1 hour in the refrigerator.
After marinating, heat a large heavy skillet or wok over high heat. Add in the meat and cook on high until meat is cooked through.
While marinating the meat, cook the basmati rice. You can also use long-grain white ice.
You can purchase the sweet potato noodles from the Asian store. Cook sweet potato noodles according to the package. When done, drain and drizzle with oil to prevent noodles from sticking together. Add teriyaki sauce until noodles are covered.
Make seasoned cabbage by mixing soy sauce, rice vinegar and S&P. Pour over shredded coleslaw mix.
I put the sauces in squeeze bottles for easy drizzling.
To assemble bowls, layer rice, noodles, meat, and cabbage. Then drizzle with sauce(s) of your choice: sriracha mayo, sweet chili sauce, teriyaki sauce, sesame seeds, chopped green onions.

* Meat Options: Instead of flank steak, you can also use cross rib roast, skirt steak, ribeye, sirloin, or brisket. Even ground beef can be used for an inexpensive version. I used a 2 lb elk shoulder roast, and it was delicious. (8 lbs. Cross rib roast fed 25 people)  * Meat Options: Instead of flank steak, you can also use cross rib roast, skirt steak, ribeye, sirloin, or brisket. Even ground beef can be used for an inexpensive version. I used a 2 lb elk shoulder roast, and it was delicious. (8 lbs. Cross rib roast fed 25 people)
If using ground beef, instead of marinating, simply make the marinade and keep it separate. Once your ground beef is cooked through, drain it well, then add in the marinade as a sauce to flavor the ground beef.  If using ground beef, instead of marinating, simply make the marinade and keep it separate. Once your ground beef is cooked through, drain it well, then add in the marinade as a sauce to flavor the ground beef.
* Asian Pear: this is a traditional ingredient in Bulgogi. If you don't have one, have an allergy, or they are out of season, you can simply omit it. (I have never added it.)  * Asian Pear: this is a traditional ingredient in Bulgogi. If you don't have one, have an allergy, or they are out of season, you can simply omit it. (I have never added it.)
**Seasoned Slaw - You can also use thinly sliced cabbage without any sauce.  **Seasoned Slaw - You can also use thinly sliced cabbage without any sauce.