Korean Beef Bowls

Spicy Korean-style beef served over rice with a refreshing cucumber salad.

Details

Source	Social media recipe
Cuisine	Korean-style
Servings	4 (served in 2½ cup / 600ml containers)
Storage	Fridge 3-4 days (beef/rice), 2 days (salad) • Freeze 3 months (beef only) • Reheat 1-2 min microwave or 3-4 min stovetop

Ingredients

Beef Coating

Ingredient	Imperial	Metric
Top sirloin, sliced thin against grain	1¾ lb	800g
Cornstarch	2 tbsp	16g
Salt	½ tsp	3g
Pepper	to taste	to taste

Sauce

Ingredient	Imperial	Metric
Soy sauce	⅓ cup	80ml
Gochujang (Korean red pepper paste)	3 tbsp	45g
Brown sugar replacement	3 tbsp	36g
Beef broth	¼ cup	60ml
Rice vinegar	1 tbsp	15ml
Garlic, minced	6 cloves	6 cloves
Ginger, grated	1½ tbsp	1½ tbsp
Cornstarch slurry (equal parts cold water)	1 tbsp	8g

For Serving

Ingredient	Imperial	Metric
Cooked white rice (1 cup uncooked)	3 cups	570g
Green onions, chopped	3	3
Korean Cucumber Salad	1 batch	1 batch

Instructions

Beef

1. Toss the sliced beef with cornstarch, salt, and pepper until evenly coated.
2. Heat a wok over high heat and quickly sear the beef in batches, cooking about 45 seconds per side. Remove and set aside.

Sauce

1. Combine all sauce ingredients except the cornstarch slurry in a pan and bring to a low simmer.
2. Stir in the slurry and continue stirring until the sauce thickens.

Finish

1. Return the beef to the sauce and toss to coat evenly.
2. Plate over steamed rice alongside the cucumber salad.
3. Top with sliced green onions and a sprinkle of sesame seeds.

Nutrition

Approximate values per serving (4 servings). Includes rice, does not include cucumber salad.

	Per Serving
Calories	530
Protein	45g
Carbs	55g
Fat	14g

Notes

Gochujang heat level: 1 tbsp = mild, 2 tbsp = medium, 3 tbsp = hot.