These Korean beef bowls consist of thinly sliced marinated beef, vegetables, served over brown rice. It’s a tasty bowl that can be made ahead in large quantities for weekly meal prep.
Ingredients:
- 1 tbsp olive oil
- 1 lb flank steak thinly sliced
- 4 cups bite-sized broccoli florets
- 2 cups cooked brown rice
- 4 scallions thinly sliced
- 1 tbsp white sesame seeds
for the marinade
- 1/4 cup low sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice wine
- 2 tsp sesame oil
- 1-2 tsp sriracha
- 2 garlic cloves minced
Directions:
- In a small bowl, whisk together the marinade ingredients. Taste and adjust as needed. Add sliced steak and marinade either to a bowl or large ziploc bag. Mix around a few times until steak is evenly coated in marinade. Allow the steak to marinate for 30 minutes.
- In a large pan, add olive oil and bring to high heat. Add in beef and cook until 2/3 done. Add in broccoli and cook until everything is cooked.
- Scoop out 1/2 cup of rice into each bowl. Divide beef and broccoli evenly into the four bowls. Sprinkle with sesame seeds and scallions. Store in fridge up to 3-4 days.
Nutrition Facts
Korean Beef Bowls Meal Prep
Amount Per Serving (0.25 of recipe)
Calories 623 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3.9g24%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 68mg23%
Sodium 719.5mg31%
Carbohydrates 84.1g28%
Fiber 6.4g27%
Sugar 7.4g8%
Protein 35.9g72%
Vitamin A 200IU4%
Vitamin C 117.2mg142%
Calcium 120mg12%
Iron 4.3mg24%
Net Carbs 78g156%
* Percent Daily Values are based on a 2000 calorie diet.
What rice wine did you use?
I use shaoxing rice wine, a common chinese cooking rice wine. Other brands work too. They can usually be found in the same aisle as soy sauce, and other cooking sauces for asian grocery stores