Beef Bulgogi Rice Bowls

a photo of a bowl of fluffy white rice topped with saucy strips of beef, roasted broccoli, shredded purple cabbage, matchstick carrots and sliced avocado

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Our Easy Korean Beef Bowl Recipe is an easy beef dinner made up of thin, caramelized strips of marinated beef served over fluffy rice with stir fry veggies! And, it's on your dinner table in just 15 min start to finish!

Prep Time10

Cook Time15

Freezing Time and Marinating Time2 30

Total Time2 55

Course: 100 + BEST Easy Beef Recipes for Dinner

Keyword: asian, beef, dinner recipe, korean, rice

Servings:

Author: Carrian Cheney

Equipment

Ingredients

1 ½ lbs Boneless Ribeye or Top Sirloin
¼ Cup Soy Sauce light
2 Tablespoons Brown Sugar
1 ½ Tablespoons Sesame Oil
3 Cloves Garlic minced
1 Tablespoon Ginger Root fresh, grated
1 Tablespoon Mirin
1 Asian Pear (optional) peeled, cored, and roughly chopped or a bosc pear will work
¼ teaspoons Korean Red Pepper Flakes or ½-¾ Tablespoon gochujang
2 Tablespoons Vegetable Oil
Jasmine Rice cooked
Roasted Broccoli or air fryer broccoli
Matchstick Carrots
Purple Cabbage
Rice Vinegar
Avocado
2 teaspoons Sesame Seeds toasted
2 Green Onions chopped

US Customary - Metric

Instructions

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap on a cutting board and slice across the grain into 1/4-inch thick slices.
1 ½ lbs Boneless Ribeye or Top Sirloin
In a small bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, mirin, Asian pear and pepper flakes.
¼ Cup Soy Sauce, 2 Tablespoons Brown Sugar, 1 ½ Tablespoons Sesame Oil, 3 Cloves Garlic, 1 Tablespoon Ginger Root, 1 Tablespoon Mirin, ¼ teaspoons Korean Red Pepper Flakes, 1 Asian Pear (optional)
Add the steak to a gallon size Ziploc bag, with the soy sauce mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. I like to vacuum seal for a faster marinade, and then cook it it with the sauce.
Toss the carrots and cabbage in the rice vinegar to pickle while prepping the rest of the recipe.
Matchstick Carrots, Rice Vinegar, Purple Cabbage
Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Do not add all meat at once! Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side then remove to a plate.
2 Tablespoons Vegetable Oil
Repeat with remaining 1 tablespoon vegetable oil and steak. Toss all meat back in and add the sauce, cooking until thickened and serve over rice with the vegetables (including the carrots) and sprinkle with sesame seeds and green onions!
2 Tablespoons Vegetable Oil, Jasmine Rice, Roasted Broccoli, Avocado, 2 teaspoons Sesame Seeds, 2 Green Onions

Nutrition