Korean Beef Power Bowl (Printer-Friendly)

Protein-packed Korean beef bowl with sesame-ginger marinade, pickled vegetables, and spicy sriracha mayo.

# What You 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 Steps:

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.
02 - In a large bowl, mix soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add sliced beef, toss to coat evenly, and let marinate for 15 to 20 minutes.
03 - Cook rice according to package instructions if not already prepared.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust spiciness to desired level.
05 - Heat a large skillet or wok over high heat. Add marinated beef in a single layer and cook for 2 to 3 minutes per side until browned and cooked through.
06 - Divide cooked rice into four bowls. Top each with seared beef, drained pickled carrots, cucumber slices, jalapeño slices, green onions, and toasted sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve immediately while beef is warm.

# Helpful Hints:

01 -
  • The beef marinates in just 15 minutes, so you're not stuck waiting around when hunger strikes.
  • Everything comes together in one bowl, which means fewer dishes and more time to actually enjoy your food.
  • Each bite tastes completely different because the pickled carrots, fresh cucumber, and spicy mayo create their own little moment on your tongue.
02 -
  • Overcooking the beef, even by a minute, transforms it from tender to tough; high heat and quick cooking are your friends here.
  • Draining the pickled carrots before assembling keeps your rice from becoming soggy and sad, but save that tangy liquid for salads later.
  • The sriracha mayo is where your personal heat preference lives, so start conservative and taste as you go.
03 -
  • Slice your beef against the grain for maximum tenderness; you'll see the difference immediately when you bite into it.
  • Keep your ginger and garlic together in the marinade instead of adding them separately; they become a unified flavor rather than two competing notes.
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