Korean Beef Rice Bowl

Name: Korean Beef Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Korean
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

Recipe GLPR6f65ee91eaa1d2

Korean

Main Course

40 min

638 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at any Charlotte chain—rice, beef, soy sauce, sesame oil, ginger, garlic, brown sugar, and fresh vegetables are standard across Harris Teeter, Food Lion, Kroger, and Walmart, with no special stops needed. The cost per serving runs around $3 to $3.50, driven mainly by the beef; if you use ground beef or a tougher cut on sale, you stay near the bottom of that range. The stated 40 minutes is honest for cooking but assumes rice is already made or uses quick-cook rice; starting from dry rice adds 15 minutes, which matters on a weeknight. The dish is family-friendly, reheats well in the microwave or stovetop, and requires only basic knife work and one pan after the rice, though you're browning beef and then building vegetables in sequence, so it does need attention rather than passive cooking time.