Korean Beef Power Bowl (Print Version)

Protein-packed Korean beef bowl with fresh vegetables and tangy toppings.

# What You'll 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 for extra heat
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 Make It:

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 until fully pickled.
02 - In a large bowl, whisk together soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add sliced beef, toss to coat evenly, and marinate for 15 to 20 minutes.
03 - Prepare rice according to package instructions if not already cooked. Keep warm until assembly.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust spiciness to desired heat level.
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 each with seared beef, drained pickled carrots, sliced cucumber, jalapeños, green onions, and toasted sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve bowls immediately while beef and rice are still warm.

# Expert Tips:

01 -
  • Everything comes together in under 40 minutes, which means weeknight dinner without the stress or takeout expense.
  • The contrast of flavors and textures (spicy, tangy, creamy, crisp) keeps every bite interesting and prevents that mid-bowl boredom.
  • You can customize it endlessly based on what's in your fridge and your heat tolerance, so it never feels like the same meal twice.
02 -
  • Slice your beef against the grain if you want it truly tender, it makes a noticeable difference in how the meat chews rather than tears.
  • Don't skip draining the pickled carrots before assembling, excess vinegar will make the rice soggy and throw off the balance you worked for.
  • The beef continues cooking slightly as it rests, so pull it from the pan when it looks just barely underdone and it'll be perfect in the bowl.
03 -
  • Don't let the marinated beef sit longer than 30 minutes or the acid will start to break down the proteins too much and turn it mushy, treat the marinade like a timer.
  • If sriracha mayo isn't spicy enough, a tiny pinch of gochujang stirred in adds authentic heat and depth without making it watery.
  • Use a meat thermometer if you're unsure about doneness, beef is safest at 145°F and this bowl tastes best when the meat is still juicy and slightly pink inside.
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