Korean-Style Beef Rice Bowl
550kcal
Ingredients
Marinade
- 1 pound flank steak sliced
- 1/4 cup soy sauce low sodium if preferred
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 tablespoons gochujang more for extra spice
Rice Bowl
- 4 cups cooked rice jasmine or short-grain
- 2 tablespoons vegetable oil for stir-frying
- 2 cups carrots julienned
- 1 cup bell peppers sliced
- 4 none green onions sliced for garnish
- 4 none fried eggs sunny-side up, optional
- 2 tablespoons sesame seeds for garnish
Method
Preparation
- Combine marinade ingredients: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang.
- Marinate beef: Add the sliced flank steak to the marinade and let it marinate for at least 15 minutes.
- Heat oil: In a skillet, heat the vegetable oil over medium-high heat.
- Stir-fry beef: Add the marinated beef to the skillet and cook for about 3-4 minutes until browned.
- Sauté carrots and peppers: Add julienned carrots and sliced bell peppers to the skillet and stir-fry for 3-5 minutes.
- Prepare rice: Divide the cooked rice among serving bowls.
- Top with beef and vegetables: Spoon cooked beef and sautéed vegetables over the rice.
- Add fried egg: Top each bowl with a fried egg if desired.
- Garnish: Sprinkle with sliced green onions and sesame seeds.
Nutrition
Serving1bowlCalories550kcalCarbohydrates60gProtein30gFat18gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat5gCholesterol160mgSodium700mgPotassium700mgFiber3gSugar5gVitamin A300IUVitamin C50mgCalcium50mgIron3mg
Notes
Slice your flank steak against the grain for tenderness. Marinate for at least 15 minutes for best flavor.