Beef Bulgogi Bowls

Remove the skin from the cucumber using a peeler and discard. Using the peeler, shave the cucumber into long thin strips until you just reach the seeds (a few seeds is OK). Rotate the cucumber to a fresh side and continue to shave. Repeat on all 4 sides. Toss in a small bowl with sugar and vinegar until well coated. Set aside.

If making the creamy lime sauce, combine all ingredients in a small bowl and mix. Add additional water to thin if needed. Should be runny enough to drizzle. Thinly slice green onion diagonally and set aside.

Prep the sesame sauce by mixing all ingredients in a small bowl. Stir and set aside. Cook the rice according to the package and keep warm.

Meanwhile, heat cooking oil in a medium/large pan on medium-low heat. Add carrots and cook until tender, about 3-4 minutes. Season with salt and pepper to taste and transfer to a bowl and set aside. Turn the heat up to medium heat and add a dash more oil and add the beef. Cook until fully cooked through and just starting to brown, about 5-7 minutes. See notes below on using ground beef.

Add the sesame sauce and mix with the beef until evenly distributed. Let slightly caramelize until beef is nicely browned, 1-2 minutes. Transfer beef to a plate and cover to keep warm.

In the same pan over medium heat, fry 2-4 eggs over easy. You can optionally use a separate pan if you desire.

Serve beef over rice topped with a fried egg, shredded carrots, shaved cucumber, and fresh cilantro. Garnish with sesame seeds and green onion. Serve with sriracha and optional creamy lime sauce.