Korean Beef and Rice Bowls Recipe
This Korean beef and rice bowl recipe combines tender steak, fluffy rice, broccoli, and bold savory sauce for an easy dinner that tastes better than takeout.
Ingredients
Instructions
Pickled Veggies
Add sliced daikon, carrot, and onion to a jar. Add optional flavorings, then cover with equal parts vinegar and water. Refrigerate until ready to use.
Sriracha Mayo
Mix the sriracha and mayonnaise until smooth. Refrigerate until ready to use.
Broccoli and Beef
Whisk together the tamari, fish sauce, rice vinegar, water, sesame oil, garlic, ginger, and green onions. Set aside.
Heat a large skillet over medium-high heat with a little avocado oil. Sauté the broccoli for 3–4 minutes until bright and just tender. Remove from the skillet and set aside.
Add a bit more oil to the hot skillet. Sear the beef in batches until browned, focusing on color rather than cooking it through.
Return all of the beef and broccoli to the skillet. Pour in the sauce and toss to coat.
Cook for 5–6 minutes, until the sauce thickens slightly and everything is cooked through.
Beef Bowl Assembly
Start with a base of rice, then layer on the beef and broccoli, pickled veggies, and your favorite garnishes. Finish with a drizzle of sriracha mayo and enjoy.
Nutrition
- Serving Size
- 1 serving
- Calories
- 529 kcal
- Carbohydrate Content
- 36 g
- Protein Content
- 40 g
- Fat Content
- 25 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 0.03 g
- Cholesterol Content
- 99 mg
- Sodium Content
- 1371 mg
- Fiber Content
- 4 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 17 g
