Spicy Beef and Rice Bowl – Korean Style

I found a package of really thin sliced beef for sale. It was a great price for beef right now, but I wasn’t sure what to do with it. I bought it anyway. It’s been so hot we want easy foods to cook – and I suddenly thought, Spicy Korean style rice bowl!! And here it is!

Here’s how you do it:

Start by marinating the meat. It won’t take long with the thin slices. I wanted the spicy to be somewhat subtle.

Mix together all the ingredients for the meat in a bowl. Make sure the meat is coated and let it sit for about 30 minutes.

While the meat is marinating, make the sauce. Mix all the sauce ingredients into a bowl. Taste it. If you want it more spicy, add more chili flakes. Less spicy, less chili flakes. Let it sit.

Prepare all the vegetables so they are ready to go.

Heat a large skillet or wok on medium-high to high. Add the olive oil and heat.  Next, add the vegetables and gently cook them. After about one minutes, add 1 Tablespoon of water and lightly simmer. You want them to be soft enough for a fork, but still have a little crunch in them.

When the vegetables are ready, add the meat and the marinade to the pan gently  sauté. You don’t need more oil. The oil in the marinade will be enough.

When the meat is no longer pink, remove the pan from the heat.

It’s time to serve and eat! Place about 3/4 cup of rice in the middle of a large bowl. Place the meat and vegetable around the edges of the bowl

and top with the sauce and garnish with black sesame seeds. Serve hot!!

5 from 6 votes

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Spicy Beef and Rice Bowl

Inspired by Korean flavors, this meal in a bowl with satisfy the whole family.

Course: light meal, main dish, meal in a bowl

Cuisine: Korean, spicy

Keyword: basmati rice, beef, chilis, one-dish, spicy

Servings: 4 servings

Author: HelenFern

Ingredients

Beef and Marinade

• 1 pound very thinly sliced beef, cut into 1 inch strips
• 1 teaspoon Lemon Pepper
• 1 teaspoon fresh grated ginger
• 2 cloves fresh garlic, crushed
• 1 tablespoon sesame oil
• 2 Tablespoons Ponzu sauce
• 1 teaspoon rice vinegar
• 1 teaspoon Asian hot chili oil

Chili Sauce

• 2 teaspoon sesame oil
• 2 Tablespoon rice vinegar
• 2 teaspoon Asian hot chili oil
• 1/2 teaspoon brown sugar
• 2 teaspoon Course Korean chili flakes
• 2/3 cup prepared Korean Barbecue sauce

Vegetables

• 3-4 heads baby bok choy
• 2 cups shiitake mushrooms, sliced lengthwise
• 2 large carrots, cut into thin sticks about 3 to 4 inches long
• 1 tablespoon olive oil
• 1 tablespoon water

Instructions

1. Start by marinating the meat. It won't take long with the thin slices. I wanted the spicy to be somewhat subtle.

2. Mix together all the ingredients for the meat in a bowl. Make sure the meat is coated and let it sit for about 30 minutes. 

3. While the meat is marinating, make the sauce. Mix all the sauce ingredients into a bowl. Taste it. If you want it more spicy, add more chili flakes. Less spicy, less chili flakes. Let it sit. 

4. Prepare all the vegetables so they are ready to go.

5. Heat a large skillet or wok on medium-high to high. Add the olive oil and heat.  Next, add the vegetables and gently cook them. After about one minutes, add 1 Tablespoon of water and lightly simmer.

   You want them to be soft enough for a fork, but still have a little crunch in them.

6. When the vegetables are ready, add the meat and the marinade to the pan gently  sauté. You don't need more oil. The oil in the marinade will be enough.

7. When the meat is no longer pink, remove the pan from the heat.

8. It's time to serve and eat! Place about 3/4 cup of rice in the middle of a large bowl. Place the meat and vegetable around the edges of the bowl and top with the sauce. Garnish with black sesame seeds. Serve hot!! 

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

© Copyright 2022 The Lazy Gastronome