Korean Beef Rice Bowls Recipe

A quick marinade transforms this steak into a flavor-filled meal. These Korean beef rice bowls are topped with refreshing carrots and cucumber.

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Serves
4
Total Time
90
Prep Time
75
Cook Time
15

Ingredients

  • null 1 lb. beef chuck flat iron steak, cut into ¼” thick
  • null 1 Tbsp. fresh ginger, grated
  • null 3 cloves garlic, minced
  • null 1 mandarin orange, zested and juiced
  • null 1 Tbsp. honey
  • null 1 Tbsp. soy sauce
  • null 1 Tbsp. fish sauce
  • null 1 Tbsp. olive oil
  • null 1 cup uncooked RiceSelect® Premium Jasmine Rice
  • null 1 Tbsp. butter
  • null 4 large eggs
  • null ½ tsp. salt
  • null ¼ tsp. pepper
  • null ½ cup matchstick carrot
  • null 1 cucumber, sliced into rounds
  • null 1 cup kimchi
  • null ¼ cup green onions, sliced
  • null 2 Tbsp. Korean gochujang barbecue sauce, to serve
  • null 1 Tbsp. sesame seeds, to serve

Instructions

  1. In a bowl, add steak, ginger, garlic, mandarin zest/juice, honey, fish sauce, soy sauce and olive oil. Cover and refrigerate 1 hour to overnight.
  2. In a medium saucepan, prepare rice according to package instructions.
  3. Heat a grill pan over high heat. Grill steak about 2 minutes on each side, until desired doneness. Set aside.
  4. In a nonstick skillet over medium-high heat, add butter. Once hot, break eggs into pan. Reduce heat to low. Cook until whites are set, then flip and cook to desired doneness. Season with salt and pepper.
  5. Serve steak over rice with carrots, cucumber, kimchi and fried egg. Top with green onions and a drizzle of Korean gochujang barbecue sauce. Sprinkle with sesame seeds.