Korean Beef Bowl. Tender, spicy beef in a delicious sauce served over vegetables and rice.
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.
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.
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!
Tender, spicy beef in a delicious sauce served over vegetables and rice.
- 1.5 pounds thinly sliced beef I use stir fry beef
- 1 onion chopped finely
- 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
- 1 cup shredded carrots
- 6 ounces green beans
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1/2 tbsp brown sugar
- 2 cups Jasmine rice
- 3 cups water
- 1 teaspoon salt
- Gochujang sauce
- scallions chopped
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.
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.
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.
Gochujang sauce is spicy. If you're sensitive to spice, use sparingly, or not at all.
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