Korean Beef Power Bowl (Printable)

Vibrant bowl featuring marinated beef, pickled vegetables, and spicy sriracha mayo over rice 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
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

# Preparation Steps:

01 - In a small bowl, combine rice vinegar, sugar, and salt. Stir in 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 beef, toss to coat, and let marinate for 15 to 20 minutes.
03 - Cook the rice according to package instructions if not already prepared.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust spiciness as desired.
05 - Heat a large skillet or wok over high heat. Add the marinated beef in a single layer and cook for 2 to 3 minutes per side, or until browned and just cooked through.
06 - Divide rice into four bowls. Top with beef, drained pickled carrots, cucumber, jalapeños, green onions, and sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve immediately.

# Expert Suggestions:

01 -
  • The whole thing comes together in 40 minutes, which means you can go from empty-handed to feeding people before most delivery apps even confirm your order.
  • That sriracha mayo is addictive enough that you'll find yourself making extra to keep on hand for literally everything else you eat.
  • It's naturally flexible, so you can build it however your fridge and mood dictate without feeling like you've ruined anything.
02 -
  • Don't skip the slicing of the beef thin, because thick chunks will still be cooking while the outside burns and nobody wants that textural disaster.
  • The pickled carrots genuinely need their full 20 minutes or they're just vinegary raw carrots and that's not the vibe.
  • Keep the fresh toppings separate until assembly or the cucumber gets waterlogged and the whole thing starts tasting mushy instead of crisp.
  • Taste the sriracha mayo before you commit it to the bowl because one brand might be way hotter or milder than another.
03 -
  • Buy pre-cooked sushi rice if you want this to be genuinely 25 minutes from start to finish because that's where most of the time disappears.
  • Make a double batch of sriracha mayo and keep it in your fridge because you'll end up putting it on toast, eggs, roasted vegetables, and basically everything else you eat for a week.
  • Slice your beef against the grain so it actually feels tender and doesn't require aggressive chewing.
  • If your ginger isn't young and tender, peel it before grating or you'll end up with annoying fibrous bits.
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