1 pound thinly sliced ribeye
Korean BBQ marinade
Vegetable oil
Broccoli
Sushi Rice
Sushi Rice Seasoning Vinegar
Salt
Pepper
Garlic Powder
Onion Powder

1 pound thinly sliced ribeye

1. Chill ribeye by placing in freezer for 10-15 minutes, this will ease further slicing of the meat.

2. Slice meat into inch wide strips, and place in a large bowl.

3. Cover with Korean BBQ marinade, and cover tightly with plastic wrap. Place in refrigerator for a few hours to over-night.

4. Once marinated, heat some vegetable oil over medium-high heat in a large pan (wok/non-stick).

5. Saute beef in oil until cooked through, be careful not to overcrowd pan. Overcrowding will lead to steaming and slower cooking time. Once cooked, remove to pan and allow to cool.

6. Once all beef is cooked, slice broccoli crowns into florets, sliced once in half crosswise. Place in a large bowl.

7. Season with olive oil, salt, black pepper, garlic powder, onion powder.

8. Roast in oven at 425 for 15-20 minutes until well crisped. Allow to cool.

9. Rinse sushi rice by agitating in water and replacing water until water runs basically clear (3-4 times). Cover with water up to finger test (water should cover top of rice by depth of first knuckle).

10. Place rice over medium-high heat, and allow to come to a boil. Cover, reduce heat to low, and simmer for 20 minutes.

11. Once rice is cooked, add a small amount of seasoning vinegar, and fluff rice with a wooden or silicone spoon. Allow to cool.

12. Assemble bowls with cooled rice, broccoli, and beef, and enjoy!