Korean Beef Steak Rice Bowl

This colourful and bright Korean beef steak rice bowl is loaded with tender and juicy strips of beef steak marinated in flavourful and fragrant Korean-style seasonings, marinated vegetable sides (banchan), Korean-style potatoes, topped with kimchi and cucumber served over a bed of steamed white rice with a sprinkle of green onions and sesame seeds on top. It's the perfect weeknight meal that comes together in less than 30 minutes, especially if you prepare and let the beef marinate the night before. Seriously, what are you waiting for?

What is in Korean Beef Rice Bowls

• beef - I used beef sirloin, but you can also use flank steak. Cut the beef into 2-inch stir fry strips.
• beef marinade - made with a combination of soy sauce, brown sugar, vegetable oil, sesame oil, ground black pepper, ground ginger, minced garlic, and cornstarch. The cornstarch makes the beef more tender. These seasonings gives the beef its signature garlicky and gingery taste.
• rice - I used white steamed rice, but feel free to substitute with brown rice for a different option.
• potatoes - cooked with the beef for maximum flavour.
• vegetables for Korean-style side dishes (banchan) - broccoli florets, shredded carrots, chives, bean sprouts
• sauce for vegetables - soy sauce, rice vinegar (or black vinegar), sugar, sesame oil
• toppings - I topped these bowls with kimchi, chopped green onions, sliced cucumber, sesame seeds

How to Make the Best Korean Beef Steak Rice Bowl

1. Marinate the beef: Marinate the beef strips with soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Seal and place in the fridge to marinate at least 30 minutes or overnight.
2. Prepare vegetable side dishes (Korean-style banchan side dishes):
   • Blanch cook the broccoli, carrots, chives, and bean sprouts. in boiling water for one minute. Drain in a colander and run under cold water to cool down.
   • In a medium bowl, mix together soy sauce, vinegar, sugar and sesame oil. Stir to dissolve the sugar. Add vegetables in the bowl and let them sit for 10- 15 minutes to absorb the sauce.
3. Prepare the potatoes (only if stir-frying the beef): Bring a large pot of water to a boil over medium-high heat. Add potatoes and cook for 6-7 minutes. Drain in a colander and set aside for stir-fry.
4. Cook the beef and potatoes: You can either stir fry the beef and potatoes together or cook them in the air fryer.
   • To stir fry: Add the marinated beef and pre-cooked potatoes into a large skillet and cook over medium high heat until the beef turns brown, about 7 minutes. Stir well to cook evenly. Then, turn heat down to low, cover and let it simmer for 1 minute to allow the flavours to infuse into the potatoes.
   • To air fry: Cook the beef and uncooked potatoes together in the air fryer at 350 F for 13 minutes. Shake the air fryer basket halfway through.
   • Transfer the beef and potatoes to a plate.
5. Assemble the rice bowls: In each bowl, add a cup of steamed rice. Top the rice with ½ cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.

More Rice Bowl Recipes

• Teriyaki Grilled Salmon Rice Bowl
• Chipotle Chicken Burrito Bowls with Lime Cilantro Rice
• One Pot Spanish Chicken and Rice

Recipe

Korean Beef Steak Rice Bowl

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 58 minutes
• Yield: 2 large rice bowls
• Diet: Gluten Free

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Description

Korean beef steak rice bowl is loaded with tender and juicy strips of beef, marinated vegetable sides (banchan), and kimchi. Make it in under 30 minutes!

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Ingredients

Scale 1x2x3x

Marinated Beef Steak:

• 1 pound beef sirloin (or flank steak), cut into 2-inch strips
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 teaspoons vegetable oil
• 1 teaspoon sesame oil
• 1 teaspoon ground black pepper
• 1 teaspoon ground ginger
• 1 teaspoon garlic, minced
• 1 teaspoon cornstarch

Vegetable Side Dishes:

• ½ cup broccoli florets
• ⅓ cup carrots, shredded
• ¼ cup chives, chopped
• ⅓ cup bean sprouts
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar (or black vinegar)
• 1 tablespoon water
• 1 tablespoon sugar
• 1 teaspoon sesame oil

Rice Bowl:

• 1 medium potato, peeled and cubed into 1-inch pieces
• 2 cups steamed rice
• ⅓ cup kimchi
• 1 tablespoons fresh green onions, finely chopped 
• ¼ cup cucumber, sliced
• 1 teaspoon sesame seeds

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Instructions

Marinate the Beef 

1. Place sliced beef into a zip-loc bag. Add soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Press the air out of the bag and seal tightly. Press the marinade around the beef to coat.
2. Place in the fridge to marinate at least 30 minutes or overnight.

Prepare Vegetable Side Dishes (Korean-style Banchan Side Dishes)

1. Bring a pot of hot water to a boil. Turn off the heat, and add the broccoli, carrots, chives, and bean sprouts. Blanch cook for one minute. Drain the vegetables in a colander and run under cold water to cool down. Drain excessive water from the vegetables and set aside.
2. In a medium bowl, mix together soy sauce, vinegar, sugar and sesame oil. Stir to dissolve the sugar. Add vegetables in the bowl and let them sit for 10- 15 minutes to absorb the sauce.

Prepare the Potatoes

1. Prepare the potatoes only if stir-frying the beef.
2. Bring a large pot of water to a boil over medium-high heat. Add the cubed potatoes and cook for 6-7 minutes. Do not overcook potatoes because you do not want them to be mashed or too soft since they will be added to the stir fry together with the beef steak strips. Drain in a colander and set side for stir-fry.

Cook the Beef and Potatoes

1. You can either stir fry the beef and potatoes together or cook them in the air fryer.
2. To stir fry: Add the marinated beef and pre-cooked potatoes into a large skillet and cook over medium high heat until the beef turns brown, about 7 minutes. Stir well to cook evenly. Then, turn heat down to low, cover and let it simmer for 1 minute to allow the flavours to infuse into the potatoes.
3. To air fry: Cook the beef and uncooked potatoes together in the air fryer at 350 F for 13 minutes. Shake the air fryer basket halfway through.
4. Transfer the beef and potatoes to a plate.

Assemble the Rice Bowls

1. In each bowl, add a cup of steamed rice. Top the rice with ½ cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.

Notes

Kimchi. Kimchi is dish of fermented vegetables (most often napa cabbage). It is a staple ingredient in Korean cuisine and adds that classic Korean flavour to this rice bowl. You can find it easily at Asian grocery stores, or you can even make your own.

How to use ground beef instead. Marinate the ground beef the exact same way, and fry it in a skillet. I would not recommend cooking it in the air fryer.

Customize the veggies. The best part about of making rice bowls is that they are completely customizable. Some popular options to substitute the veggies with include spinach, zucchini, and eggplant.

• Prep Time: 15 minutes (+30 minutes to marinate)
• Cook Time: 13 minutes
• Category: Beef
• Method: Stir Fry
• Cuisine: Korean

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