Korean Beef Bowl

Korean Beef Bowl. Tender, spicy beef in a delicious sauce served over vegetables and rice. 

Korean Beef Bowl

My friend Hannah is a dietician, and an amazing cook. I think those things just go hand in hand. Whenever she invites me to hang out, she always cooks me a delicious dinner. Last time I was at her place, she made me her version Korean beef bowls. They were amazing.

Korean Beef Bowl. Tender, spicy beef in a delicious sauce served over vegetables and rice. 

 

I have made Korean beef bowls a good number of times in the past, but I adored the way Hannah cooked the beef. It was tender and juicy. So, I decide to poach her beef cooking ways, combine it with some of my favorite beef bowl variations, and make this. It was a success.

Korean Beef Bowl. Tender, spicy beef in a delicious sauce served over vegetables and rice. 

The whole family liked these beef bowls.  See that sweet little hand reaching for some beef? That was not staged. That was a hungry one year old who liked what she tasted!

 Korean Beef Bowl. Tender, spicy beef in a delicious sauce served over vegetables and rice. 

Korean Beef Bowl

Korean Beef Bowl

Tender, spicy beef in a delicious sauce served over vegetables and rice.
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Course: Main Course
Cuisine: Asian
Keyword: Korean Beef Bowl
Servings: 6 servings
Calories: 504kcal

Ingredients

Meat

  • 1.5 pounds thinly sliced beef I use stir fry beef
  • 1 onion chopped finely

Marinade

  • 1/3 cup soy sauce
  • 2 tbsp brown sugar
  • 4 cloves garlic
  • 1 tbsp fresh ginger grated
  • 1/2 tbsp sesame oil
  • 1/2 teaspoon black pepper

Vegetables

  • 1 cup shredded carrots
  • 6 ounces green beans
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 1/2 tbsp brown sugar

Serving

  • 2 cups Jasmine rice
  • 3 cups water
  • 1 teaspoon salt
  • Gochujang sauce
  • scallions chopped

Instructions

Marinade

  • Combine all marinade ingredients in a medium sized bowl. Place beef in bowl and let sit for at least 30 minutes.
  • Heat a large skillet over medium-high heat. Brown each individual piece of beef for about 30 seconds a side. Remove each piece of beef as it cooks and return cooked beef to the marinade bowl.
  • Once beef has finished, add chopped onion to skillet. Cook until softened about 5 minutes.
  • Add beef and marinade back to skillet. Turn to low and cover. Simmer for about 5 minutes.

Vegetables

  • Fill a medium sized bowl with water and ice. Set aside.
  • Bring about 3 cups of water to a boil in a medium sized pot. Add carrots and green beans. Boil for 3 minutes. Use a slotted spoon to transfer vegetables to the prepared ice water.
  • Let vegetables cool, then use slotted spoon to transfer to another bowl.
  • Combine vinegar, sesame oil, and brown sugar. Pour over vegetables and toss well.

Serving

  • Bring 3 cups of water and salt to a boil. Stir in rice and cover. Reduce heat to low and simmer for 15 minutes, or until water is absorbed.
  • Serve beef with sauce over rice. Top with scallions and Gochujang sauce.

Notes

Gochujang sauce is spicy. If you're sensitive to spice, use sparingly, or not at all.

Nutrition

Calories: 504kcal | Carbohydrates: 61g | Protein: 28g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1229mg | Potassium: 619mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3150IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 3.7mg

Korean Beef Bowl. Tender, spicy beef in a delicious sauce served over vegetables and rice. 

Enjoy these Korean Beef Bowls? You might also enjoy these other SugarSpicesLife recipes:

Chicken and Vegetable Farro Salad
Salisbury Steak
Emily’s Baked Ziti
Asian Noodles with Peanut Sauce


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