Bulgogi Beef Bowls with Vegetables

Trim fat from meat. Cut meat across the grain into very thin slices. Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a blender or food processor combine onion, 2 Tbsp. each of the honey and water, the soy sauce, 1 Tbsp. of the sesame oil, the ginger, and garlic. Cover and blend or process until smooth. Pour over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.

Drain meat, discarding marinade. Coat a 10-inch grill pan or nonstick skillet with cooking spray; heat over medium-high heat. Working in batches, add meat; cook and stir 40 to 60 seconds or just until slightly pink in center.

To assemble, divide meat and the next five ingredients (through cucumber) among shallow bowls, keeping ingredients in separate piles. In a small bowl combine the remaining 2 Tbsp. honey, 2 Tbsp. water, and 1 Tbsp. sesame oil, the cilantro, and sriracha sauce. Top bowls with honey mixture and, if desired, kimchi and additional cilantro or mint.