Description
Korean Spicy Beef Bowls are a flavorful and quick-to-make dish featuring tender marinated flank steak stir-fried with vibrant vegetables and served over steamed jasmine rice. The combination of gochujang, soy sauce, and sesame oil creates an irresistible spicy and savory glaze that perfectly complements the fresh vegetables and tender beef, making this a perfect meal for a satisfying weeknight dinner.
Ingredients
Scale
Marinade and Beef
- 1 lb flank steak or sirloin, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon vegetable oil (for cooking)
Vegetables and Garnish
- 1 cup bell peppers, sliced (any color)
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 2 green onions, chopped
- Sesame seeds for garnish
Carbohydrate Base
- 2 cups cooked jasmine or white rice
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, gochujang, brown sugar, sesame oil, garlic, and ginger; mix well until the sugar dissolves and the ingredients form a smooth marinade.
- Marinate the Beef: Add thinly sliced beef into the marinade, tossing to coat evenly. Allow the beef to marinate for 15–30 minutes to absorb the flavors.
- Cook the Rice: While the beef marinates, cook jasmine or white rice according to package instructions until fluffy.
- Heat the Oil: Heat vegetable oil in a large skillet or wok over medium-high heat, ensuring the pan is hot but not smoking.
- Cook the Beef: Add the marinated beef in a single layer and sear it for 2–3 minutes on each side, or until browned and cooked through, taking care not to overcrowd the pan.
- Add and Stir-Fry Vegetables: Incorporate the bell peppers, carrots, and broccoli into the skillet with the beef. Stir-fry together for 3–4 minutes until the vegetables are tender-crisp.
- Adjust Seasoning: Taste the beef and vegetables mixture; add additional soy sauce or gochujang if more saltiness or spice is desired, mixing well to combine.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with the spicy beef and vegetable stir-fry.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds on top of each bowl. Serve warm and enjoy your Korean Spicy Beef Bowls.
Notes
- For a milder dish, reduce the amount of gochujang or substitute with a mild chili paste.
- You can swap flank steak with sirloin or ribeye thinly sliced for tenderness.
- Feel free to use brown rice or cauliflower rice for a healthier alternative.
- Marinating the beef for a full 30 minutes enhances the flavor but 15 minutes also works if short on time.
- Use any mix of colorful vegetables you prefer or have on hand to add variety and nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
