Description
Experience the bold flavors of Korea with this delicious Korean Spicy Beef Bowls recipe. Tender slices of marinated flank steak are stir-fried with colorful vegetables and served over jasmine rice, creating a perfect balance of spicy, savory, and sweet in every bite. Quick to prepare and incredibly satisfying, this dish is ideal for a flavorful weeknight dinner that will wow your taste buds.
Ingredients
Scale
Beef and Marinade
- 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
Vegetables and Rice
- 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
- Prepare the Marinade: In a bowl, combine soy sauce, gochujang, brown sugar, sesame oil, minced garlic, and ginger; mix well until the sugar is dissolved and ingredients are fully incorporated.
- Marinate the Beef: Add the thinly sliced beef to the marinade, tossing to coat thoroughly. Let it marinate for 15 to 30 minutes to absorb all the flavors.
- Cook the Rice: While beef marinates, cook the jasmine or white rice according to the package instructions until fluffy and set aside.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering and hot enough for stir-frying.
- Cook the Beef: Lay the marinated beef slices in a single layer in the hot skillet. Cook for 2 to 3 minutes on each side until browned and cooked through, stirring gently to avoid overcrowding.
- Stir-Fry the Vegetables: Add the sliced bell peppers, julienned carrots, and broccoli florets to the skillet with the beef. Stir-fry everything together for 3 to 4 minutes until the vegetables are tender-crisp but still vibrant.
- Adjust the Seasoning: Taste the stir-fry and add more soy sauce or gochujang if you prefer more saltiness or heat. Mix well to combine evenly.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each with the spicy beef and vegetable stir-fry.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the bowls. Serve immediately while warm for the best flavor experience.
Notes
- For extra heat, add a pinch of red pepper flakes or extra gochujang to the marinade.
- You can substitute flank steak with sirloin or ribeye if desired.
- Use any combination of your favorite stir-fry vegetables like snap peas, mushrooms, or zucchini.
- Marinating longer enhances flavor but do not exceed 1 hour to prevent the beef from becoming tough.
- To make it gluten-free, use tamari or a gluten-free soy sauce alternative.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
