Description
This Korean Beef Bowl is a quick and flavorful dish featuring tender sirloin marinated in a savory soy-ginger sauce, then sautéed to perfection and served over fluffy rice. Garnished with fresh green onions and toasted sesame seeds, it offers a perfect balance of sweet and umami flavors in just 30 minutes, making it an ideal weeknight meal.
Ingredients
Scale
Beef Marinade
- 1 pound beef sirloin, sliced thin
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Cooking Oil
- 1 tablespoon sesame oil
To Serve
- 2 cups cooked rice (white or brown)
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Marinate the Beef: In a mixing bowl, combine the sliced beef sirloin with low-sodium soy sauce, brown sugar, minced garlic, and grated fresh ginger. Mix well to ensure the beef is evenly coated. Cover and let it marinate for at least 15 minutes to allow the flavors to penetrate the meat.
- Cook the Beef: Heat the sesame oil in a skillet over medium heat. Once hot, add the marinated beef slices to the pan, spreading them out to cook evenly. Sauté each side for approximately 3 minutes or until the beef is browned and cooked through, stirring occasionally to prevent sticking and ensure thorough cooking.
- Prepare to Serve: Place cooked rice into serving bowls. Spoon the hot, sautéed beef on top of the rice. Garnish with sliced green onions and a sprinkle of sesame seeds to add freshness and a nutty crunch. Serve immediately for best taste.
Notes
- For added heat, consider adding a teaspoon of gochujang (Korean chili paste) to the marinade.
- Use thinly sliced sirloin or ribeye for the most tender result.
- Brown sugar helps balance the saltiness of soy sauce; you may adjust quantity to your liking.
- Cook the beef in batches if your skillet is not large enough to avoid overcrowding and steaming the meat.
- Brown rice adds more fiber and nutrients as a healthier alternative to white rice.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.
