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Korean Beef & Broccoli Bowls

  • Author: Caitlin
  • Prep Time: 35 mins
  • Cook Time: 10 mins
  • Total Time: 45 mins
  • Yield: 4 1x


  • For the Marinade: 8 ounces beef, sliced into strips
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 teaspoon vinegar
  • 1/2 teaspoon chili powder (or use 1 teaspoon chopped dried chilies)
  • 1 Tablespoon grated ginger
  • 2 cloves garlic
  • For the Meal: 12 ounces broccoli florets & stems (fresh or frozen) – about 4 cups
  • 1 cup julienned daikon radish or carrots (optional!)
  • dash of more soy sauce and sesame oil for cooking (about 1/2 tablespoon of each)
  • 1/4 teaspoon of chili powder
  • 2 cups cooked brown rice (from 1 cup uncooked)
  • optional: top with additional soy sauce and sesame oil (or even Sriracha!)


  1. Grate the ginger and garlic and mix in a large bowl or bag with vinegar, sesame oil, chili powder, and soy sauce. Add the sliced beef and massage well to cover. Marinate for 30 minutes or overnight. (I’ve gotten away with a 10-minute marinade also – do whatever you’ve got time for!)
  2. Cook the rice according to package directions.
  3. When the beef is ready, pour it, along with all the marinade, into a hot skillet. Cook over medium-high heat, flipping as necessary, until cooked through. Remove the beef, leaving the drippings, and set aside.
  4. Add the broccoli and radish/carrots (if using) to the pan with the juices and additional soy sauce, sesame oil, and chili powder. Cover and let steam about 2-3 minutes, or until bright green. (If necessary, you can add 2-4 Tablespoons of water and bring to a simmer before adding the broccoli.)
  5. Stir in the beef and serve over brown rice. Top with sesame seeds and any additional soy sauce, sesame oil, or sriracha!
  • Category: Entree, Meat, Dinner
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