Sandra Djohan


Korean Beef Rice Bowl

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes

2 cups raw rice

1 pound beef (see headnote)

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon grated fresh ginger

1 garlic clove, finely minced

1 tablespoon brown sugar

1 1/2 tablespoons cooking oil

1/2 onion, diced

1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)

1 small zucchini, diced

2 handfuls of spinach leaves

1 tablespoon roasted sesame seeds


  • Cook the rice according to package instructions.
  • For the beef, if using flank steak: Cut the steak into very thin slices across the grain. If using other steak: Cut the steak into very small cubes, about 1/2-inch. If using ground beef: leave as-is.
  • In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.
  • Heat a large saute pan or wok on medium heat. When hot, swirl in the oil. Add the onions and saute for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Saute for 2-3 minutes until just barely pink.
  • Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.
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