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: 1 pound fat-trimmed beef flank steak; 3/4 pound green beans, rinsed; 1 carrot (1/4 lb.), peeled; 2 tablespoons rice vinegar; 1 tablespoon Asian (toasted) sesame oil; 2 teaspoons sugar; Salt; 1 tablespoon salad oil; 1/2 cup fat-skimmed beef broth; 6 cups hot cooked rice; 1/4 cup thinly sliced green onions; 1 tablespoon toasted sesame seed (see notes)

Servings: persons

1 pound fat-trimmed beef flank steak
3/4 pound green beans, rinsed
1 carrot (1/4 lb.), peeled
2 tablespoons rice vinegar
1 tablespoon Asian (toasted) sesame oil
2 teaspoons sugar
Salt
1 tablespoon salad oil
1/2 cup fat-skimmed beef broth
6 cups hot cooked rice
1/4 cup thinly sliced green onions
1 tablespoon toasted sesame seed (see notes)

1
Rinse beef, pat dry, and cut across the grain into 1/8-inch-thick slices about 3 inches long. In a small bowl, mix beef with 1/4 cup Korean marinade.
2
Remove and discard bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches long.
3
In a 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, beans, and carrot. Cover and stir occasionally just until tender to bite, about 3 minutes. Drain; immerse in cold water. Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar, and salt to taste.
4
Place wok over high heat; when hot, add salad oil. Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes. Add remaining marinade and broth to pan; stir until boiling.
5
Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and sesame seed.

1450

kcal

Calories

Fat

233

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 12 ingredients. The key ingredients include: 1 pound fat-trimmed beef flank steak, 3/4 pound green beans, rinsed, 1 carrot (1/4 lb.), peeled, 2 tablespoons rice vinegar, and more.

Yes, Korean Beef Rice Bowl falls under the Soups & Stews 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