Korean Beef Power Bowl (Printable)

Vibrant beef bowls with fresh vegetables and spicy mayo for a balanced meal.

# What You'll Need:

→ Beef & Marinade

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

→ Fresh Toppings

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

→ Sriracha Mayo

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

# How to make it:

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 until softened and flavorful.
02 - In a large bowl, whisk together soy sauce, sesame oil, grated ginger, minced garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add sliced beef, toss thoroughly to coat, and allow to marinate for 15 to 20 minutes at room temperature.
03 - Prepare jasmine or short-grain white rice according to package instructions if not already cooked. Keep warm until assembly.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix until well blended. Adjust spiciness to preference with additional sriracha as needed.
05 - Heat a large skillet or wok over high heat until smoking. Add marinated beef in a single layer and cook for 2 to 3 minutes per side until browned and just cooked through. Avoid overcrowding the pan.
06 - Divide cooked rice evenly into four bowls. Top each bowl with seared beef, drained pickled carrots, sliced cucumber, jalapeño rings, sliced green onions, and toasted sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve bowls immediately while beef is still warm and components retain optimal texture and flavor.

# Recipe Expert Tips:

01 -
  • Everything cooks quickly but tastes like you spent hours marinating and prepping.
  • The pickled carrots add a tangy crunch that balances the rich beef perfectly.
  • You can prep the components ahead and assemble bowls all week without getting bored.
  • It looks impressive but uses ingredients you probably already have or can grab easily.
02 -
  • Don't crowd the pan when you sear the beef or it will steam and turn gray instead of getting those crispy, caramelized edges.
  • Slice the beef as thin as you can, it makes a huge difference in how quickly it cooks and how tender it stays.
  • Let the carrots pickle for at least 20 minutes, they need time to soften and absorb the vinegar or they'll just taste raw and sharp.
  • Taste the sriracha mayo before you drizzle it, everyone's heat tolerance is different and you can always add more but you can't take it back.
03 -
  • Freeze the beef for 20 minutes before slicing, it firms up just enough to make thin, even slices much easier.
  • Use tamari instead of soy sauce for a gluten-free version, and swap in vegan mayo to make the whole thing dairy-free.
  • If you can't find gochujang, a mix of sriracha and a tiny bit of miso paste will get you close to that funky, spicy flavor.
  • Always taste your marinade before adding the beef, it should be salty, sweet, tangy, and a little spicy all at once.
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