Korean Beef Bowls

These Korean Beef Bowls are a simple weeknight dinner idea. Stove to table in under 30 minutes. Plus one pot and one bowl make for easy cleanup!

School is back in session and that means crazy afternoons with school pickup, sports practice, homework and everything else that goes with school. It’s tough to get a delicious, healthy dinner on the table in a hurry. So I’m going to be sharing some easy weeknight meal ideas over the next few weeks, starting with these Korean Beef Bowls!

If you love Asian food these Korean Beef Bowls are quick to make and full of veggies too. I happened to have white rice this particular night but normally, I use brown rice when making Korean Beef Bowls. You can also substitute zucchini for cucumbers. However, I prefer the crispiness and slight juiciness of the cucumbers.

Korean Beef Bowls

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Author: Simply Shellie

Ingredients

1 lb. Beef Sirloin, thinly sliced
2 Tbsp Soy Sauce
2 Tbsp + 1 tsp Sesame Oil
1 Tbsp Brown Sugar
2 Garlic Cloves, minced
2 Tbsp Chili Sauce (optional)
½ Onion, chopped
1 cup Carrots, thinly sliced
1 Cucumber, thinly sliced
¼ cup sesame seeds
½ cup green onion, thinly sliced
2-3 cups Cooked Rice (short grain is best)

Instructions

First, thinly slice or cube the beef
Then, in a medium sized bowl combine the soy sauce, 1 tsp sesame oil, garlic, brown sugar and chili sauce (optional).
Next, Add the beef and toss to coat. Let marinate.
Heat the remaining sesame oil (or other high-heat oil) in a large pan on medium high heat.
Add the onion and saute for 1-2 minutes.
Next, add the beef. Let cook for a couple minutes on each side. I prefer my meat pink in the middle so 1-2 minutes on each side works for me.
Add carrots and cucumber and cook for another 2-3 minutes. Until they are warm. The veggies should remain crunchy.
Finally, sprinkle with sesame seeds and green onion
Serve with rice.

A few key substitutions: I’m not a huge fan of ginger. If you like it, add 1 teaspoon of grated fresh ginger to the marinade. You can also cut back the garlic from 2 cloves to 1 if you like a more subtle flavor. These Korean Beef Bowls also have a little bit of a kick, so if you don’t like heat or if you are making it for little kids, you can cut back on the chili sauce or omit it entirely.