Description
Korean Spicy Beef Bowls feature tender marinated beef stir-fried with fresh vegetables over fluffy jasmine or white rice, delivering bold, spicy, and savory Korean flavors in a quick, satisfying meal.
Ingredients
1 lb flank steak or sirloin, thinly sliced
2 tablespoons soy sauce
2 tablespoons gochujang (Korean red pepper paste)
1 tablespoon brown sugar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon vegetable oil
2 cups cooked jasmine or white rice
1 cup bell peppers, sliced (any color)
1 cup carrots, julienned
1 cup broccoli florets
2 green onions, chopped
Sesame seeds for garnish
Instructions
- In a bowl, combine soy sauce, gochujang, brown sugar, sesame oil, garlic, and ginger; mix well.
- Add thinly sliced beef to marinade; toss to coat and marinate for 15–30 minutes.
- Cook jasmine or white rice according to package instructions.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add marinated beef in a single layer; cook 2–3 minutes per side until browned and cooked through.
- Add bell peppers, carrots, and broccoli; stir-fry with beef for 3–4 minutes until vegetables are tender-crisp.
- Taste and adjust seasoning with more soy sauce or gochujang if desired.
- Divide rice into bowls, top with beef and vegetables, garnish with green onions and sesame seeds.
- Serve warm and enjoy.
Notes
Use flank steak or sirloin for tender, flavorful beef.
Feel free to swap or add vegetables based on your preference or seasonality.
For a milder spice level, reduce gochujang amount.
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Great for meal prep — store components separately and combine when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
