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.
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.