Korean · Dinner
Marinated Beef Rice Bowl (Dairy-Free)
Thinly sliced beef sirloin marinated in soy sauce, garlic, ginger and brown sugar, then seared hot and served over steamed rice with sautéed carrot, zucchini and spinach. Finished with scallion, sesame seeds and a dairy-free gochujang drizzle for a savoury, faintly sweet, mildly spiced Korean-style bowl.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
548Calories
38.2gProtein
21.8gFat
48.6gCarbs
14.1gSugar
4.3gFiber
1584mgSodium
109mgChol
6.9gSat Fat
980mgPotassium
110mgCalcium
5.4mgIron
2.6mcgVitamin B12
22mgVitamin C
protein-rich
gluten-free-adaptable
dairy-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Mince garlic and grate ginger. Mix soy sauce, garlic, ginger, brown sugar and sesame oil in a bowl; add beef and toss to coat.
2
Marinate
Cover and chill in the refrigerator for 30 minutes.
3
Sear
Heat vegetable oil in a skillet over high heat. Sear marinated beef in a single layer for 2 to 3 minutes per side until browned at the edges and no longer pink in the centre. Meanwhile, in another skillet over medium heat, sauté carrot and zucchini for 3 minutes until softened; add spinach and toss for 1 minute until wilted.
4
Build
Spoon rice into a bowl, arrange beef and vegetables on top, mix gochujang with rice vinegar and drizzle over the dish, scatter scallion and sesame seeds on top.
5
Plate
Serve immediately while the beef is still hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 4 tbsp4 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp sesame oil
- 1 1/3 cup220g cooked white rice
- 1/2 cup60g carrot
- 1/2 cup60g zucchini
- 2 cup60g spinach, raw
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp rice vinegar
- 22 scallion
- 2 tsp2 tsp sesame seeds
