Korean Beef & Rice Bowls

Name: Korean Beef & Rice Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Korean
Ingredients: 1.5 cup instant white rice; 1.25 pound beef sirloin or flank steak (thinly sliced against the grain); 0.25 cup low sodium soy sauce; 1 tablespoon sesame oil; 2 tablespoon brown sugar; 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 tablespoon vegetable oil; 1.5 cup shredded carrots (pre-shredded); 1 English cucumber (thinly sliced); 0.25 cup white vinegar; 1 teaspoon sugar; 0.25 teaspoon salt

Thinly sliced beef quickly stir-fried in a savory and sweet Korean BBQ-inspired sauce, served over fluffy rice with refreshing pickled cucumbers and crisp carrots.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Korean
Difficulty: Easy
Cost: $5.42/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1.5 cup instant white rice
1.25 pound beef sirloin or flank steak (thinly sliced against the grain)
0.25 cup low sodium soy sauce
1 tablespoon sesame oil
2 tablespoon brown sugar
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 tablespoon vegetable oil
1.5 cup shredded carrots (pre-shredded)
1 English cucumber (thinly sliced)
0.25 cup white vinegar
1 teaspoon sugar
0.25 teaspoon salt

Instructions

Cook instant white rice according to package directions. Keep warm.
In a medium bowl, whisk together low sodium soy sauce, sesame oil, brown sugar, garlic, and fresh ginger. Add beef sirloin and toss to coat. Let marinate for 5 minutes while you prepare other components.
While beef marinates, prepare the quick-pickled cucumbers: In a separate small bowl, combine thinly sliced English cucumber with white vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt. Stir well and set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer (cook in batches if necessary to avoid crowding) and cook for 2-3 minutes per side, until browned and cooked to your liking. Remove beef from skillet and set aside.
Assemble the bowls: Divide the cooked white rice among serving bowls. Top with cooked beef, pre-shredded carrots, and the quick-pickled cucumbers.

Notes

For a little heat, drizzle with sriracha before serving. If you can't find thinly sliced beef, freeze a steak for 30 minutes, then slice it thinly yourself.

Nutrition (per serving)

Calories: 480
Protein: 38 g
Carbohydrates: 42 g
Fat: 17.5 g
Fiber: 4.5 g
Sodium: 890 mg
Saturated Fat: 5.5 g
Sugar: 10 g
Cholesterol: 95 mg