Korean Beef Bowl is flavorful and easy a fast meal prep recipe that's ready in 25 minutes and packs in 30g+ protein per serving.
If you're looking for a new and delicious way to enjoy beef, look no further. And any time we put something in a bowl, it makes meal prep that much easier and quicker. Gotta love kitchen efficiency on meal prep day, amirite?
These Korean Beef bowls are made with lean strip steaks and include plenty of your favorite veggies and whole grains. Plus, they provide over 30g of protein per serving. They are guaranteed way to get you through your afternoon because the higher protein content helps keeps you full, which curbs cravings.
Korean Beef Bowl Ingredients
- 16 ounces boneless beef strip steak cut into 1-inch pieces
- ¼ cup coconut aminos, or tamari sauce
- 2 tablespoon sesame oil
- 2 cups cooked brown rice
- 4 cups assorted veggies, such as thinly sliced cabbage, shredded carrots, broccoli or cucumbers
- ⅔ cup coarsely chopped kimchi
- ¼ cup thinly sliced green onion
How to Make Korean Beef Bowls
It all starts with cooking the steak. We love to grill it whenever possible but you can always cook it on a skillet or a grill pan indoors. That's fine. One of the best parts of this dish is all the veggies, which are not only colorful but taste great with the beef. They don't need any cooking, so you can do all that prepping (chopping etc.) while the steak cooks. And if you've got precooked rice in the fridge (or you like to meal prep it and have some in the freezer), now's the time to bring it out. Otherwise, you'll need to cook it for this dish.
How to Store and Serve Korean Beef Bowls
Once you've prepped this dish, divide it among airtight containers and store them in the fridge. Reheat the beef if you like, or eat it cold straight out of the fridge; either way is good. If you want to reheat the beef, just wrap it in foil and reheat it in the oven for 10 minutes or so (the foil prevents it from drying out).
It's possible to freeze the steak after you make it if you'd like to. You can freeze the veggies too, but they'll likely be pretty soggy once they're defrosted. Therefore, we'd recommend just freezing the steak and making the veggies once the steak has defrosted, or while it's doing so.
A Few Tips About Beef
A three-ounce cooked serving of lean beef (about the size of a deck of cards) provides 10 essential nutrients and about half the Daily Value in protein for about 170 calories. This recipe uses strip steak which is a lean cut of beef. But did you know many of America’s favorite cuts of beef are classified as “lean”? In addition to the strip steak, the top sirloin, tenderloin and 95% lean ground beef are also on the list. How to figure this out? Look for the word “Round” or “Loin” in the name. More than 60 percent of the whole muscle cuts found in the supermarket are lean when cooked with the visible fat trimmed.
Recipes like these Korean Beef Bowls, breakfast egg cups, and mozzarella stuffed meatballs are easy ways to include lean beef in your diet. So, if you're in need of more protein and want to eat it in a delicious way, try this Korean Beef Bowl!
More Easy One-Bowl Meals to Meal Prep!
- Slow Cooker Keto Pork Carnitas Bowls
- Greek Rice and Turkey Meal Prep Bowls
- Asian Crunch Buddha Bowls
- Mediterranean Style Meal Prep Bowls
- Tuna Poke Bowls
Recipe courtesy of The Kansas Beef Council
Korean Beef Bowl
Ingredients
- 16 ounces beef strip steak cut into 1 inch pieces
- ¼ cup Coconut Aminos or Tamari
- 2 tablespoon Asian sesame oil
- 2 cups cooked brown rice
- 4 cups assorted veggies such as thinly sliced cabbage, shredded carrots, broccoli or cucumbers
- ⅔ cup chopped kimchi
- ¼ cup thinly sliced green onion
Instructions
- Place steaks over medium heat on a preheated grill. Cook steaks, covered, 11 to 14 minutes. For medium rare cook till 145°F or medium, a little longer, to 160°F doneness, turning occasionally. A table-top griddle, a grill pan, or frying pan can be used if you don’t have a grill.
- Meanwhile, to prepare the dressing, whisk together soy sauce and sesame oil in a small bowl; set aside.
- Divide rice evenly among four bowls. Top rice with vegetables and kimchi.
- Slice the steaks into thin pieces and divide evenly among bowls. Drizzle with dressing. Garnish with green onions and optional sesame seeds.
