Korean Beef Rice Bowl Recipe

Name: Korean Beef Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 2 cups raw Asian short grain rice; 1 1/4 pounds sirloin tip steak; 3 tablespoons dark soy sauce; 1 1/2 tablespoons brown sugar; 1 tablespoon vegetable or canola oil, plus more for frying; Juice of 1/2 lime; 1 teaspoon sambal oelek, or other Asian chile paste; 1 plump garlic clove, minced; 1 teaspoon sesame oil; 1 teaspoon grated fresh ginger (optional); 1 small sweet onion, diced; 1 large carrot, cut into matchsticks (1 cup); 3/4 cup fresh, or frozen peas; small-medium zucchini, diced; 2 big handfuls fresh baby spinach leaves; Sea salt to taste; 1 tablespoon toasted sesame seeds

Servings: persons

About 2 cups raw Asian short grain rice
1 1/4 pounds sirloin tip steak
3 tablespoons dark soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon vegetable or canola oil, plus more for frying
Juice of 1/2 lime
1 teaspoon sambal oelek, or other Asian chile paste
1 plump garlic clove, minced
1 teaspoon sesame oil
1 teaspoon grated fresh ginger (optional)
1 small sweet onion, diced
1 large carrot, cut into matchsticks (1 cup)
3/4 cup fresh, or frozen peas
small-medium zucchini, diced
2 big handfuls fresh baby spinach leaves
Sea salt to taste
1 tablespoon toasted sesame seeds

1
["Cook rice according to package directions. Keep warm.", "Cut steak into thin slices, across the grain. In a medium bowl, combine the soy sauce, brown sugar, 1 tablespoon oil, sesame oil and ginger (if using). Add the beef and toss to coat. Marinate 30 minutes, up to 4 hours.", "Heat a large frying pan or wok on medium high heat. When hot swirl in about 2 tablespoons oil. Add onions and saute for 1-2 minutes or 'til edges are golden. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the hot pan, tossing with the onion. Saute for 2-3 minutes until just barely pink.", "Add peas and carrots, cook for 2 minutes. Add zucchini, and a bit of salt to taste, cook for another minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve on warm, rice. Yum!", "Adapted from Steamy Kitchen for
2
The Last Wonton. Thanks oodles, once again, Jaden!"]

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: About 2 cups raw Asian short grain rice, 1 1/4 pounds sirloin tip steak, 3 tablespoons dark soy sauce, 1 1/2 tablespoons brown sugar, and more.

Yes, Korean Beef Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Beef Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions