Description
Experience the bold and vibrant flavors of Korean cuisine with these Spicy Beef Bowls. Tender flank steak marinated in a savory and spicy sauce is stir-fried with colorful vegetables and served over fluffy jasmine rice, creating a quick and satisfying meal perfect for any night of the week.
Ingredients
Scale
Marinade & 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
Vegetables & Garnish
- 1 cup bell peppers, sliced (any color)
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 2 green onions, chopped
- Sesame seeds for garnish
Grain
- 2 cups cooked jasmine or white rice
Instructions
- Prepare the marinade: In a bowl, combine soy sauce, gochujang, brown sugar, sesame oil, minced garlic, and minced ginger; mix thoroughly to form the marinade sauce.
- Marinate the beef: Add the thinly sliced flank steak to the marinade bowl and toss well to coat each piece. Let the beef marinate for 15 to 30 minutes to absorb the flavors.
- Cook the rice: While the beef marinates, prepare jasmine or white rice according to package instructions until fluffy and set aside.
- Heat the pan: Warm vegetable oil in a large skillet or wok over medium-high heat to prepare for stir-frying.
- Cook the beef: Add the marinated beef in a single layer to the hot skillet. Cook for 2 to 3 minutes on each side until the beef is browned and cooked through.
- Add vegetables: Introduce bell peppers, carrots, and broccoli to the skillet with the beef. Stir-fry everything together for 3 to 4 minutes until the vegetables are tender-crisp, maintaining their crunch and color.
- Adjust seasoning: Taste the mixture and add additional soy sauce or gochujang if you prefer a stronger flavor profile.
- Assemble bowls: Divide the cooked jasmine rice among four bowls. Top each bowl with the spicy beef and vegetable stir-fry.
- Garnish and serve: Sprinkle chopped green onions and sesame seeds over the top of each bowl for a fresh and nutty finish. Serve hot and enjoy immediately.
Notes
- For a milder dish, reduce the amount of gochujang or replace it with a milder chili paste.
- Use any quick-cooking vegetables you prefer or have on hand such as snap peas or zucchini.
- Thinly slicing beef across the grain helps to make it tender and easy to chew.
- Prep all ingredients before cooking to ensure a smooth stir-frying process as it cooks quickly.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet or microwave.
