These Korean beef bowls consist of thinly sliced marinated beef and vegetables served over brown rice. It’s a tasty bowl that can be made ahead in large quantities for weekly meal prep.
It’s been a hectic few weeks, so we’ve been doing a lot of meal prep. The latest one is this Korean beef bowl recipe, and they may be my favorite one so far because I just love the flavors in Korean-style marinated beef. The beef is so flavorful!
It’s also great for meal prep because you can cook everything ahead, and it keeps in the refrigerator for three to four days.
This is an easy stovetop recipe, but I also have an Instant Pot Korean beef recipe you might like, too.
- Olive oil
- Thinly sliced flank steak
- Broccoli florets
- Cooked brown rice
- Thinly sliced scallions
- White sesame seeds
- Low-sodium soy sauce
- Brown sugar
- Rice wine or rice vinegar
- Sesame oil
- Minced garlic
You can serve it with whatever veggies you desire. I chose broccoli because I still had a Costco bag of broccoli to use up. You could use snap peas, green onions, shredded carrots, mushrooms, and peppers.
I like to serve mine with cooked brown rice, but you can also use white rice or jasmine rice.
The best part of this recipe is the Korean beef marinade. I especially love making marinated beef at home because you can adjust the marinade to your liking.
I often find the 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.
All you do is whisk the soy sauce, brown sugar, rice wine, sesame oil, sriracha, and garlic cloves. Once it’s mixed, you can taste it and adjust as needed.
Place the sliced beef in a large ziplock bag or a container with a lid. Pour the marinade over it and mix it around a few times until the steak is evenly coated. Marinate the beef for 30 minutes.
Heat the olive oil in a large skillet over medium-high heat and cook the beef until it’s almost done. Add the broccoli and cook it with the meat until it’s cooked through.
For meal prep, divide the meat and broccoli among meal prep containers. Add the cooked rice and garnish with the scallions and the sesame seeds. Keep the Korean beef bowls in the refrigerator for up to four days.
If you like the taste of ginger, feel free to grate some fresh ginger into the marinade. You can also use ginger paste.
For the heat, I like sriracha, but red pepper flakes, chili paste, or chili sauce can be used.
You can make Korean ground beef bowls by subbing the steak for lean ground beef. Or, try using ground turkey.
We love these beef bowls and plan to make them often. It’s so easy, and they taste great reheated.
More Meal Prep Ideas
- Korean Ground Beef Lettuce Wraps
- Chicken and Broccoli Stir Fry
- Skinny Bang Bang Zucchini Noodles with Shrimp
- Sriracha Cauliflower Fried Rice
Korean Beef Bowls 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.
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.