Description
This Korean Spicy Beef Bowls recipe features tender, thinly sliced flank steak marinated in a savory and spicy gochujang sauce, stir-fried to perfection with fresh vegetables, and served over fragrant jasmine rice. A simple, flavorful dish that comes together quickly for a satisfying dinner.
Ingredients
Scale
For the Marinade and Beef
- 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
- 1 tablespoon vegetable oil (for cooking)
Vegetables and Accompaniments
- 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, garlic, and ginger; mix well to form a flavorful marinade.
- Marinate the Beef: Add the thinly sliced beef to the marinade; toss well to coat all pieces thoroughly. Let the beef marinate for 15 to 30 minutes to absorb the flavors.
- Cook the Rice: While the beef marinates, cook jasmine or white rice according to package instructions until fluffy and ready to serve.
- Heat the Oil: Heat vegetable oil in a large skillet or wok over medium-high heat to prepare for stir-frying.
- Cook the Beef: Place the marinated beef in a single layer on the hot skillet. Cook for 2 to 3 minutes on each side until the beef is browned and cooked through.
- Add Vegetables: Add the sliced bell peppers, julienned carrots, and broccoli florets to the beef. Stir-fry everything together for 3 to 4 minutes until the vegetables are tender-crisp and vibrant.
- Adjust Seasoning: Taste the beef and vegetables mixture and adjust the seasoning by adding more soy sauce or gochujang if desired for extra flavor.
- Assemble the Bowls: Divide the cooked rice into four bowls. Top each bowl with the stir-fried beef and vegetable mixture.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the bowls for a fresh, nutty finish. Serve the bowls warm and enjoy your Korean Spicy Beef Bowls.
Notes
- For a milder heat, reduce the amount of gochujang or substitute with a mild chili sauce.
- Flank steak is preferred for its tenderness and flavor, but sirloin or skirt steak can also be used as alternatives.
- Ensure the beef slices are thin for quick cooking and tenderness.
- Vegetables can be substituted or added based on preference; mushrooms or snap peas would be good additions.
- Leftover beef and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
- Use gluten-free soy sauce to make this recipe gluten-free.
