Korean Beef Power Bowl (Printable)

Flavorful beef bowl with sesame-ginger marinade, fresh vegetables, and spicy mayo.

# Components:

→ Beef & Marinade

01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tbsp brown sugar
07 - 1 tbsp rice vinegar
08 - 1 tsp gochujang, optional
09 - 1/4 tsp 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 tbsp sugar
14 - 1/2 tsp salt

→ Fresh Toppings

15 - 1 cup cucumber, thinly sliced
16 - 1 fresh jalapeño, thinly sliced
17 - 2 tbsp toasted sesame seeds
18 - 2 green onions, thinly sliced

→ Sriracha Mayo

19 - 1/3 cup mayonnaise
20 - 1-2 tbsp sriracha, to taste
21 - 1 tsp lime juice

# Method:

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.
02 - In a large bowl, mix soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add beef, toss to coat, and let marinate for 15-20 minutes.
03 - Cook rice according to package instructions if not already prepared.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust spiciness as desired.
05 - Heat a large skillet or wok over high heat. Add marinated beef in a single layer and cook for 2-3 minutes per side until browned and cooked through.
06 - Divide rice into four bowls. Top with beef, drained pickled carrots, cucumber, jalapeños, green onions, and sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve immediately while beef is warm and toppings are fresh.

# Expert Advice:

01 -
  • Everything hits at once: sweet, tangy, spicy, and creamy in every forkful.
  • You can prep the pickles and sauce ahead, then throw dinner together in under 20 minutes.
  • It looks impressive but forgives mistakes, the kind of dish that makes you seem more skilled than you are.
  • Each bite has texture, from the seared beef crust to the crisp cucumber and soft rice underneath.
02 -
  • Don't skip freezing the beef for 20 minutes before slicing, it firms up just enough to cut paper thin without shredding.
  • High heat is essential for searing the beef, if the pan isn't hot enough, the meat will steam and turn gray instead of caramelizing.
  • Taste the pickled carrots before you drain them, if they're too sharp, rinse them quickly under cold water to mellow the tang.
  • The sriracha mayo thickens as it sits, so if you make it ahead, loosen it with a teaspoon of water or lime juice before serving.
03 -
  • Use a wok if you have one, the high sides and hot surface give the beef that restaurant style char.
  • Toast the sesame seeds in a dry skillet over medium heat for 2 minutes, shaking the pan often, they'll smell nutty and taste ten times better.
  • If you want extra heat, drizzle a little gochujang thinned with water directly over the beef before serving.
  • Let the beef rest for a minute after cooking, it redistributes the juices and keeps every slice tender.
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