Save to Pinterest Experience a burst of bold flavors with this Korean Beef Power Bowl, a vibrant and protein-packed meal that is as nutritious as it is delicious. Featuring tender sesame-ginger marinated beef served over a bed of fluffy rice, this bowl is balanced with the crunch of fresh cucumbers and the tangy zing of homemade pickled carrots. Topped with spicy jalapeños and a creamy sriracha mayo, it's a perfect choice for anyone looking for a wholesome and satisfying dish.
Save to Pinterest This recipe is inspired by traditional Korean flavors but designed for modern convenience. The combination of warm seared beef and cold pickled vegetables creates a delightful temperature contrast that makes every bite exciting. Whether you're meal prepping for the week or serving a fresh family dinner, these bowls are sure to become a household favorite.
Ingredients
- Beef & Marinade: 500 g (1.1 lbs) flank steak or sirloin (thinly sliced), 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp fresh ginger (grated), 2 cloves garlic (minced), 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp gochujang (optional), 1/4 tsp black pepper.
- Rice: 2 cups cooked jasmine or short-grain white rice.
- Pickled Carrots: 1 cup carrots (julienned), 1/3 cup rice vinegar, 1 tbsp sugar, 1/2 tsp salt.
- Fresh Toppings: 1 cup cucumber (thinly sliced), 1 fresh jalapeño (thinly sliced), 2 tbsp toasted sesame seeds, 2 green onions (thinly sliced).
- Sriracha Mayo: 1/3 cup mayonnaise, 1–2 tbsp sriracha, 1 tsp lime juice.
Instructions
- 1. Prepare the Pickled Carrots
- In a small bowl, combine rice vinegar, sugar, and salt. Stir in the julienned carrots and let them sit for at least 20 minutes, tossing occasionally to ensure even pickling.
- 2. Marinate the Beef
- In a large bowl, whisk together the soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang (if using), and black pepper. Add the sliced beef, toss to coat thoroughly, and let it marinate for 15–20 minutes.
- 3. Prepare the Rice
- Cook the jasmine or short-grain rice according to package instructions if you do not have pre-cooked rice ready.
- 4. Mix the Sriracha Mayo
- In a small bowl, combine the mayonnaise, sriracha, and lime juice. Stir well and adjust the amount of sriracha to reach your desired level of spiciness.
- 5. Sear the Beef
- Heat a large skillet or wok over high heat. Add the marinated beef in a single layer and cook for 2–3 minutes per side, or until it is nicely browned and just cooked through.
- 6. Assemble the Bowls
- Divide the cooked rice into four bowls. Top each with the seared beef, drained pickled carrots, sliced cucumber, jalapeños, green onions, and toasted sesame seeds.
- 7. Finish and Serve
- Drizzle the bowls generously with the prepared sriracha mayo and serve immediately while the beef is hot.
Zusatztipps für die Zubereitung
To ensure the beef is as tender as possible, slice it against the grain. Using a high heat for searing is essential to get those crispy, browned edges without overcooking the center. If you have the time, letting the beef marinate for the full 20 minutes will significantly deepen the ginger and garlic profile.
Varianten und Anpassungen
For a lighter, low-carb version, substitute the jasmine rice with cauliflower rice or brown rice. If you prefer a dairy-free meal, use a vegan mayonnaise for the sriracha sauce. You can also boost the nutritional value by adding sliced avocado or steamed edamame to your bowl. For those who prefer a milder flavor, simply omit the gochujang and jalapeños.
Serviervorschläge
Serve these bowls immediately for the best texture. If you're looking for a drink pairing, a crisp Riesling or a light, slightly chilled Gamay wine complements the savory and spicy elements perfectly. For a gluten-free meal, ensure you use tamari or a certified gluten-free soy sauce.
Save to Pinterest With its vibrant colors and dynamic flavors, this Korean Beef Power Bowl is a testament to how simple ingredients can create an extraordinary meal. Enjoy the perfect harmony of heat, acidity, and umami in every spoonful.
Recipe FAQs
- → What cut of beef works best?
Flank steak or sirloin are ideal choices because they're flavorful and tenderize beautifully when thinly sliced and marinated. The quick searing method keeps the beef juicy while developing a nice crust.
- → How long should I marinate the beef?
Let the beef soak in the sesame-ginger mixture for 15–20 minutes. This timeframe allows the flavors to penetrate without breaking down the meat's texture too much.
- → Can I make this ahead of time?
Prepare components in advance: marinate beef overnight, pickle carrots for up to a week, and cook rice ahead. Assemble bowls fresh and reheat beef quickly in a hot skillet.
- → How do I adjust the spice level?
Control heat through three elements: sriracha amount in the mayo, jalapeño slices, and optional gochujang in the marinade. Start with less and add more to taste.
- → What rice alternatives work well?
Brown rice adds nuttiness and fiber, while cauliflower rice offers a lighter, low-carb option. Both complement the bold Korean-inspired flavors beautifully.
- → Is this dairy-free?
The standard version includes mayonnaise, but you can easily make it dairy-free by swapping in vegan mayo for the sriracha sauce component.