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!
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:
- 1/2 cup broccoli florets
- 1/3 cup carrots, shredded
- 1/4 cup chives, chopped
- 1/3 cup bean sprouts
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (or black vinegar)
- 1 tablespoon water
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 medium potato, peeled and cubed into 1-inch pieces
- 2 cups steamed rice
- 1/3 cup kimchi
- 1 tablespoons fresh green onions, finely chopped
- 1/4 cup cucumber, sliced
- 1 teaspoon sesame seeds
Marinate the Beef
- 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.
- Place in the fridge to marinate at least 30 minutes or overnight.
Prepare Vegetable Side Dishes (Korean-style Banchan Side Dishes)
- 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.
- 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
- Prepare the potatoes only if stir-frying the beef.
- 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
- 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.
Assemble the Rice Bowls
- In each bowl, add a cup of steamed rice. Top the rice with 1/2 cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.
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.
- Category: Beef
- Method: Stir Fry
- Cuisine: Korean
Keywords: korean beef, korean beef rice bowl, rice bowl, korean beef steak, asian rice bowl