Korean · Dinner
Beef and Vegetable Rice Bowl
Korean-style rice bowl built on thin-sliced beef sirloin marinated in soy sauce, garlic, and sesame oil, then seared hot and served over short-grain rice with sautéed carrot, zucchini, spinach, and bean sprouts. Finished with gochujang, scallion, and sesame seeds for savory-sweet umami.
$7
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
548Calories
38.2gProtein
22.4gFat
48.9gCarbs
9.7gSugar
5.8gFiber
1487mgSodium
98mgChol
6.1gSat Fat
980mgPotassium
110mgCalcium
5.4mgIron
2.6mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
rich-umami
hidden-gems
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Mince garlic. Combine beef, soy sauce, garlic, and 1 tsp sesame oil in a bowl.
2
Marinate
Cover and let the beef sit at room temperature for 15 minutes.
3
Sauté
Heat 1 tsp sesame oil in a skillet over medium heat. Cook carrot, zucchini, spinach, and bean sprouts separately, each 1–2 minutes, until softened but still crisp; season spinach with salt.
4
Sear
Heat vegetable oil in skillet over high heat until shimmering. Sear marinated beef 2–3 minutes, stirring occasionally, until browned and no longer pink in centre.
5
Plate
Spoon rice into a bowl, arrange seared beef and vegetables in sections on top, then top with gochujang, sliced scallion, and sesame seeds. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 2 tbsp2 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil, for marinade
- 1 1/2 cup270g cooked short-grain white rice
- 1/2 cup60g carrot
- 1/2 cup56g zucchini
- 2 cup60g fresh spinach
- 2/3 cup66g bean sprouts
- 2 tsp2 tsp vegetable oil, for searing beef
- 2 tsp2 tsp sesame oil, for sautéing vegetables
- 2 tbsp2 tbsp gochujang
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 pinch2 pinch salt
