Korean Beef Power Bowl (Printable)

Vibrant beef bowl with sesame-ginger marinade, pickled vegetables, and spicy sriracha mayo over fluffy rice.

# What You Need:

→ Beef & Marinade

01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tablespoon brown sugar
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon gochujang, optional
09 - 1/4 teaspoon black pepper

→ Rice

10 - 2 cups cooked jasmine or short-grain white rice

→ Pickled Carrots

11 - 1 cup carrots, julienned
12 - 1/3 cup rice vinegar
13 - 1 tablespoon sugar
14 - 1/2 teaspoon salt

→ Fresh Toppings

15 - 1 cup cucumber, thinly sliced
16 - 1 fresh jalapeño, thinly sliced
17 - 2 tablespoons toasted sesame seeds
18 - 2 green onions, thinly sliced

→ Sriracha Mayo

19 - 1/3 cup mayonnaise
20 - 1 to 2 tablespoons sriracha, to taste
21 - 1 teaspoon lime juice

# How-To:

01 - In a small bowl, combine rice vinegar, sugar, and salt. Stir in julienned carrots and let sit for at least 20 minutes, tossing occasionally.
02 - In a large bowl, mix soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add beef, toss to coat thoroughly, and let marinate for 15 to 20 minutes.
03 - Cook rice according to package instructions if not already prepared.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust spiciness as desired.
05 - Heat a large skillet or wok over high heat. Add marinated beef in a single layer and cook for 2 to 3 minutes per side until browned and just cooked through.
06 - Divide cooked rice into four bowls. Top with seared beef, drained pickled carrots, cucumber, jalapeños, green onions, and sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve immediately while rice is warm and beef is hot.

# Expert Tips:

01 -
  • It comes together in 40 minutes, which means you can feed people without the stress that usually comes with that territory.
  • Every component builds flavor in a different way, so you're never bored by the same note twice.
02 -
  • Don't skip the draining step with the pickled carrots or your rice will turn into mush from the liquid.
  • High heat on that skillet is non-negotiable for getting proper browning on the beef, and crowding the pan will steam it instead of searing it, so work in batches if you need to.
03 -
  • Toast your sesame seeds in a dry pan for two minutes before using them, and you'll taste the difference immediately in every bowl.
  • If your soy sauce is particularly salty, reduce it to 1 and a half tablespoons and add more rice vinegar to maintain the balance.
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