Kirbie's Cravings

Korean Beef Bowls Meal Prep

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.

overhead photo of four Korean Beef Bowls

It’s been a hectic few weeks so we’ve been doing a lot of meal prep. The latest one are these Korean beef bowls, and they may be my favorite one so far because I just love Korean-style marinated beef. The beef is so flavorful!

overhead photo of one Korean Beef Bowls
You can serve it with whatever vegetables you desire. I chose broccoli because I still had a Costco bag of broccoli to use up.
overhead photo of four Korean Beef Bowls with chopsticks
What I especially love about making your own marinated beef at home is that you can adjust the marinade to your liking. I often find ones I eat at restaurants to be too salty, too sweet, etc. But at home, I can adjust it until it’s just right for me. Feel free to make any of your own adjustments too.
close-up photo of Korean Beef Bowls

Korean Beef Bowls Meal Prep

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Dishes
Cuisine: Korean
Flavorful Korean-style marinated beef bowls are easy to make ahead of time in large quantities for your weekly meal prep.


  • 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


  • 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.


Serving: 0.25of recipe, Calories: 623kcal, Carbohydrates: 84.1g, Protein: 35.9g, Fat: 16g, Saturated Fat: 3.9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Cholesterol: 68mg, Sodium: 719.5mg, Fiber: 6.4g, Sugar: 7.4g, Vitamin A: 200IU, Vitamin C: 117.2mg, Calcium: 120mg, Iron: 4.3mg, Net Carbs: 78g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
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2 comments on “Korean Beef Bowls Meal Prep”

  1. 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

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