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.
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!
You can serve it with whatever vegetables you desire. I chose broccoli because I still had a Costco bag of broccoli to use up.
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.
You might like to try my Korean beef lettuce wraps, too!
Korean Beef Bowls 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
Instructions
- 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
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.
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l Sounds delish, but why olive oil, for an east asian dish – doesn’t match, at all! Olive oil has such a different flavor profile – and, I know whereof I speak, ha ha! Cooking teacher in the greater boston area – smart, sophisticated students
Olive oil is an ingredient many people have on hand so that’s why we use it a lot to make things easier for our readers. You can use your favorite cooking oil for this recipe – we hope you enjoy it!
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