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 simple white rice and piled high with quick-pickled veggies, this beef bowl recipe will soon become a fan favorite!
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Not only are these Korean beef bowls absolutely delicious, but they are also beyond easy to prepare. They come together in no time and garnished with a few tasty decorations, this will be a recipe you go back to again and again!
This beef bowl recipe is also a wonderful healthy meal prep recipe. All the simple 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.
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!
How To Make Them
Korean Beef Bowls are so very easy to make. I'll give you a brief rundown here, but the details will live in the recipe card below. All you have to do is:
- Make the quick-pickled veggies.
- Make the sriracha mayo.
- Cook the beef and broccoli along with the sauce.
- Assemble the bowls.
- Boom. Done.
Told ya it was easy!
No Fail Rice Cooking Method
If you haven't had success in cooking rice, I have a no-fail method 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.
- Add the rinsed rice to a small saucepan and make sure it is level. Very lightly touching the top of the rice with your fingertip, add fresh, clear water until it reaches the first knuckle on your finger.
- Bring the rice and water 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! Use a fork and fluff it. Perfect every time!
Variations and Substitutions
- Proteins - Don't want beef? Try chicken, pork, shrimp, or even fish! You could use tofu instead of the beef or just add more veggies. You do you!
- Veggies - Use anything you love. Zucchini and squash, asparagus, add in some onions, mushrooms. Anything would be great with this!
- Instead of rice - 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. Serve over ramen noodles, rice noodles, or regular spaghetti noodles. Just don't forget that sriracha mayo sauce!
Tips and Tricks
- Coleslaw mix or broccoli slaw in a bag would be the perfect option if you're looking to save a little time.
- Most groceries stores have tons options of pre-chopped veggies that are wonderful. Feel free to grab and try whatever sounds good!
- Use a premade rice in a bag to really cut down on the prep work.
- Let the steak sit out about 30 minutes before cooking.
- Slice the steak very thinly for this recipe.
Serving and Garnish Ideas
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
Can I make this recipe gluten-free?
This recipe is gluten-free as long you use tamari instead of soy sauce. Soy sauce contains wheat whereas tamari does not!
Is this recipe dairy-free?
No worries here! This recipe is completely dairy-free!
Korean Beef Bowls Recipe
Ingredients
Quick Pickles
- ½ cup daikon radish, cut into thin strips
- ½ cup carrot, cut into thin strips
- ½ cup red onion, cut into thin strips
- optional, black peppercorns, garlic cloves, cilantro leaves
- rice vinegar Exact amount can vary depending on your jar size.
- water
Sriracha Mayo
- ½ 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
- ¼ cup tamari sauce
- ¼ cup rice vinegar
- 2 tablespoon fish sauce
- 2 tablespoon water
- 1 tbsp ginger, minced
- 4-5 cloves garlic, minced
- 2 green onions, cut into quarters
Bowls and Assembly
- 2-3 cups cooked long-grain white rice
- fried eggs, optional
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.
Sriracha Mayo
- Mix sriracha and mayo together until combined. Store in fridge until time to use.
Broccoli and Beef
- Combine tamari, fish sauce, rice vinegar, water, sesame oil, garlic, ginger, and green onions. Whisk to combine and set aside.
- Sauté the broccoli in a large, skillet on medium-high heat 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. Sear the beef in batches. You want to develop color here, not cook it all the way through.
- When the batches of beef are seared, add all beef and broccoli back into the skillet along with the tamari mixture.
- Cook another 5-6 minutes so the sauce and the beef and broccoli become coated and cooked through.
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
Storage Instructions
I prefer to store the leftovers separately in the fridge for up to 3 days. When you are ready, build the bowl, make a fresh fried egg, and enjoy!
I don't recommend freezing the leftovers here!
Thank you!
I am so incredibly happy that you are here! I hope you try my Korean Beef Bowls recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
If you guys make this Korean Beef Bowls, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
-Rufus
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