Korean Beef Bowls are a thing of true beauty! They’re delicious and healthy and so good! The simplicity of this recipe is unparalleled and they’re perfect for busy school nights, weekly meal prep, and everything in between!
Strips of beef and broccoli are cooked in a savory Korean-style marinade that is out of this world, served over sesame seasoned rice and piled high with quick-pickled veggies, this beef bowl recipe will soon become a fan favorite!
Let’s get started!
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korean beef bowl ingredients
- Flank Steak
- Broccoli
- Rice
- Tamari or Soy Sauce
- Rice Vinegar
- Water
- Sesame Oil
- Garlic
- Ginger
- Fish Sauce
- Sriracha
- Mayonaise
- Green Onion
- Cucumber
- Carrot
- Daikon Radish
- Sesame Seeds
- Sriracha
- Avocado Oil
- Optional Toppings: Fried Eggs, Gochugaru, Jalapeño Slices, Kimchi, Lime Wedges, etc.
why make korean beef bowls
Beef Bowls Are So Easy
Not only are these beef bowls absolutely delicious, but they are also beyond easy to prepare. The beef and broccoli cook in no time in a wonderfully, flavorful sauce while the rice steams. Topped with a few quick pickled veggies, drizzled with a creamy, slightly spicy sriracha mayo, and garnished with a few tasty decorations, this will be a recipe you go back to again and again!
Korean Beef Bowls Are Great For Meal Prep Days
This beef bowl recipe is also a wonderful meal prep recipe. All the ingredients can be made earlier in the week and made into customized bowls that are perfect for lunch at the office or on the go.
Beef Bowls Are Great for Picky Eaters
If you’re like me, you have at least one kid who is a picky eater. These Korean Beef Bowls are a perfect solution. My youngest jumps in and helps to build her bowl just the way she likes it. No muss, no fuss. Just a fantastic meal that makes everyone happy!
Beef Bowls Are Healthy
These beef bowls are also a fantastically healthy meal option for the week. Beef is a great protein, rice is a simple whole grain, and all the veggie toppings make this a complete, good-for-you meal. And, I think any good sauce is just good for the soul!
how to make korean beef bowls
Quick-Pickled Veggies
To begin, I make my quick-pickled veggies. This part could not be easier and you use whatever crunchy situation you like. I’m using carrots, daikon radish, and red onion. I’ve used cucumber, regular radishes, and celery. As long as its crunchy, and you like it, throw it in.
All you do is fill a jar with your veggies of choice. For added flavor, throw in a couple cloves of garlic, some fresh cilantro, peppercorns, and fresh jalapeño if you like a little heat. Add a some maple syrup or honey if you like your pickles a little sweeter. You cannot go wrong or mess this up. I promise.
Add one part vinegar (I used rice vinegar but use whatever you have) and one part water to cover the veggies and flavor add-ins. These take almost no time at all to develop their wonderful, tangy flavor. By the time the rest of the recipe is done, you’ll have the perfect pickled topping for your Korean Beef Bowls!
The Sauce
You know I must have a good sauce. With this beef bowl, it’s non-negotiable and a good sauce is what turns a basic recipe into something truly special. This one is super easy and you can even use it as a marinade for almost anything.
It’s as simple as adding tamari (or soy sauce), fish sauce, rice vinegar, water, sesame oil, garlic, ginger, and chopped green onions to a container and shaking it to combine. That’s it.
For this recipe, we will cook the beef strips in it, but use it for a marinade for everything from pork to shrimp to tofu. It’s that good.
The Beef and The Broccoli
Next step for our beef bowls, the beef and the broccoli. Also, super easy. To begin, thinly slice flank steak against the grain into tiny strips. Cut the broccoli into bite-sized pieces.
Cook the broccoli in a hot skillet with a little oil for 3-4 minutes. Remove the broccoli from the pan and set aside.
Add a little more oil to the and add the beef, working in batches. We want the pan to be hot so the beef can caramelize. Try not to move the beef too much. We really want that beautiful color and texture. Cook for about 3 minutes, undisturbed.
Return broccoli and beef to the pan and drizzle with some of the sauce (you want to save a little drizzle at the end). Cook another 5-6 minutes so the sauce and the beef and broccoli get nicey-nice.
Remove from the heat and onto the next step!
Sriracha. Mayo.
Even if you’re not a fan of spicy things, you want to make this. Sriracha is a wonderful condiment because not only does it have a little spice, but it packs a wonderful flavor punch.
All you have to do is start with about a half cup of mayo. Add the sriracha a tablespoon at a time until you reach your desired spice level. This is the perfect dressing for the these beef bowls and I hope you try it!
The Rice
I have a no-fail way to cook rice that will make this recipe even easier. You don’t even need a measuring cup!
- Pour some rice into a pot. Don’t measure, just dump about how much you think you will need. This is a very technical method, obviously.
- Rinse the rice in the pot until the water is clear. The first few times the water will turn milky. Dump that water. Repeat the “rinse and dump” until the water is clear.
- Touching the top of the rice with your fingertip. Add fresh, clear water until it reaches the first knuckle on your finger.
- Bring to a boil. Lower to a simmer and cover with a lid for 20 minutes. Do Not Peak. No Touchy for 20 minutes.
That’s it! Rice is done and fluffy and wonderful. And, if you use this method, it’ll be perfect every time!
basic recipe details
Time needed: 40 minutes
For the very best Korean Beef Bowls, simply:
- Pickled Veggies
Fill a jar with sliced daikon radish, carrot, and onion. Add any of the optional flavorings as desired.
Cover pickle ingredients with one part vinegar and one part water. - Beef sauce/marinade and Sriracha mayo
Combine tamari, fish sauce, rice vinegar, water, sesame oil, garlic, ginger, and green onions to a container with a lid and shake to combine. For the sriracha mayo, simply mix sriracha and mayo together until combined.
- Broccoli and Beef
Cook the broccoli in a large, hot skillet with a little avocado oil for 3-4 minutes. Remove broccoli from the skillet and set aside. Add a little more oil to the hot skillet and add the beef in batches.
When the batches of beef are cooked, add all beef and broccoli back into the skillet. Drizzle sauce over beef and broccoli, reserving a few tablespoons for the end. - Rice
Make the rice. Full instructions in recipe below.
- Assembly
Starting with the rice on bottom, layer beef and broccoli, pickled veggies, desired garnishes, and finish with sriracha mayo. Enjoy!
how do I garnish my Korean Beef Bowl?
I think garnishes may be my love language. They really can send a dish over the top. For these Korean Beef Bowls think:
Sesame Seeds
Furikake
Gochugaru
Fried Eggs
Kimchi
Jalapeño Slices
Avocado Slices
Bean Sprouts
Lime Wedges
frequently asked questions
Nope. You do not have to use rice at all. You could use a veggie noodle or cauliflower rice if you’re trying to avoid the carbs. I also pile the beef, broccoli and toppings onto a pile of finely shredded lettuce.
Likewise, serve over ramen noodles, rice noodles, or regular spaghetti noodles. Just don’t forget the sauce and that sriracha mayo dressing!
Coleslaw mix or broccoli slaw in a bag would be the perfect option if you’re looking to save a little time during the chopping portion of this recipe.
Additionally, most groceries stores have options of pre-chopped veggies that are wonderful. Feel free to grab and try whatever sounds good!
One of my favorite things about this beef bowl recipe is that you can totally customize to your tastes and dietary needs.
Don’t want beef? Try chicken, pork, shrimp, or even fish!
Need this to be vegetarian? You could use tofu instead of the beef or just add more veggies. You do you!
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Kitchen Essentials
Korean Beef Bowls Recipe
Ingredients
Quick Pickles
- 1/2 cup daikon radish, cut into thin strips
- 1/2 cup carrot, cut into thin strips
- 1/2 cup red onion, cut into thin strips
- optional for pickles, black peppercorns, garlic cloves, cilantro leaves
- rice vinegar Exact amount can vary depending on your jar size.
- water
Sriracha Mayo
- 1/2 cup mayonnaise
- 2 tbsp sriracha, add more per your taste
Beef and Broccoli and Sauce
- 1 head broccoli, cut into bite size pieces
- avocado oil
- 2 lbs flank steak or skirt steak, thinly sliced against the grain
- 1/4 cup tamari sauce
- 1/4 cup rice vinegar
- 2 tbsp fish sauce
- 2 tbsp water
- 1 tbsp ginger, minced
- 4-5 cloves garlic, minced
- 2 green onions, cut into quarters
Rice
- 1 cup rice
- water
- 1-2 tbsp sesame oil
Instructions
Pickled Veggies
- Fill a jar with sliced daikon radish, carrot, and onion.
- Add any of the optional flavorings as desired.
- Cover pickle ingredients with one part vinegar and one part water. Store in fridge until ready to use.
Beef Sauce/Marinade and Sriracha Mayo
- Combine tamari, fish sauce, rice vinegar, water, sesame oil, garlic, ginger, and green onions to a container with a lid and shake to combine. Set aside.
- For the sriracha mayo, simply mix sriracha and mayo together until combined. Store in fridge until time to use.
Broccoli and Beef
- Cook the broccoli in a large, hot skillet with a little avocado oil for 3-4 minutes. Remove broccoli from the skillet and set aside.
- Add a little more oil to the hot skillet and add the beef in batches. Try not to move the beef too much. Cook for about 3 minutes, undisturbed. The toss and cook for about 3-4 more minutes.
- When the batches of beef are cooked, add all beef and broccoli back into the skillet.
- Drizzle sauce over beef and broccoli, reserving a few tablespoons for the end. Cook another 5-6 minutes so the sauce and the beef and broccoli become coated.
- Remove from the heat and onto the next step!
Rice
- Rinse rice in cooking pot throughly until water runs clear. If water is milky in color, continue to rinse.
- Touching the top of the rice with your fingertip, add water until it reaches your first knuckle on your finger. Add sesame oil.
- Bring to a boil. Lower to simmer and cover with a lid for 20 minutes. Do Not Peak. No Touchy for 20 minutes.
Beef Bowl Assembly
- Starting with the rice on bottom, layer beef and broccoli, pickled veggies, desired garnishes, and finish with sriracha mayo. Enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Korean Beef Bowl recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
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