Serves 4
40 min
Korean Beef Rice Bowl
Recipe GLPR6f65ee91eaa1d2
A vibrant and flavorful Korean-style beef bowl featuring tender beef marinated in a savory-sweet soy-based sauce, served over fluffy steamed rice with a medley of sautéed vegetables and a garnish of toasted sesame seeds. This quick and satisfying main course comes together in under 30 minutes once the rice is ready.
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Ingredients
2 cups raw rice
1 lb beef (flank steak, sirloin, or ground beef)
2 tbsp soy sauce
1 tsp sesame oil
1 tsp grated fresh ginger
1 garlic clove, finely minced
1 tbsp brown sugar
1 1/2 tbsp cooking oil
1/2 onion, diced
1 large carrot, cut into matchsticks
1 small zucchini, diced
2 handfuls fresh spinach leaves
1 tbsp roasted sesame seeds
Directions
Prepare the rice by cooking according to package directions. Set aside and keep warm until ready to serve.
While the rice cooks, prepare the beef. If using flank steak or other steak, slice very thinly against the grain if using flank steak, or cut into small 1/2-inch cubes for other cuts. If using ground beef, leave as-is.
In a large mixing bowl, whisk together the soy sauce, sesame oil, ginger, garlic, and brown sugar until the sugar dissolves. Add the prepared beef and toss well to coat evenly. Let the beef marinate while you prepare the vegetables, at least 5-10 minutes. (This step can be done up to 1 day ahead and refrigerated.)
Heat a large saute pan or wok over medium heat until hot. Add the cooking oil and swirl to coat the pan. Add the diced onion and sauté for about 1 minute until fragrant. Increase the heat to high and wait a few seconds for the pan to get very hot.
Add the marinated beef to the hot pan, spreading it out across the surface. Toss everything together with the onions and cook for 2-3 minutes, stirring frequently, until the beef reaches an internal temperature of 160F and is just barely pink in the center.
Add the carrot matchsticks and diced zucchini to the pan. Toss to combine and cook for 1 minute, stirring frequently.
Add the fresh spinach leaves and toss until wilted, about 1 minute. Remove from heat.
Divide the cooked rice among four serving bowls. Top each bowl with an equal portion of the beef and vegetable mixture. Garnish generously with roasted sesame seeds and serve immediately.
