Korean Beef Power Bowl (Print version)

Savory sesame-ginger beef over rice with pickled carrots, crisp vegetables, and spicy sriracha mayo.

# What You Need:

→ Beef & Marinade

01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tablespoon brown sugar
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon gochujang, optional for extra heat
09 - 1/4 teaspoon black pepper

→ Rice

10 - 2 cups cooked jasmine or short-grain white rice

→ Pickled Carrots

11 - 1 cup carrots, julienned
12 - 1/3 cup rice vinegar
13 - 1 tablespoon sugar
14 - 1/2 teaspoon salt

→ Fresh Toppings

15 - 1 cup cucumber, thinly sliced
16 - 1 fresh jalapeño, thinly sliced
17 - 2 tablespoons toasted sesame seeds
18 - 2 green onions, thinly sliced

→ Sriracha Mayo

19 - 1/3 cup mayonnaise
20 - 1 to 2 tablespoons sriracha, to taste
21 - 1 teaspoon lime juice

# How To Make It:

01 - In a small bowl, combine rice vinegar, sugar, and salt. Stir in carrots and let sit for at least 20 minutes, tossing occasionally.
02 - In a large bowl, mix soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add beef, toss to coat, and let marinate for 15 to 20 minutes.
03 - Cook the rice according to package instructions if not already prepared.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust spiciness as desired.
05 - Heat a large skillet or wok over high heat. Add the marinated beef in a single layer and cook for 2 to 3 minutes per side, or until browned and just cooked through.
06 - Divide rice into four bowls. Top with beef, drained pickled carrots, cucumber, jalapeños, green onions, and sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel restaurant-quality without the stress.
  • Every component can be prepped ahead, so you're really just cooking for ten minutes when hunger strikes.
  • The balance of savory, spicy, tangy, and creamy hits all your cravings in one bowl.
02 -
  • Don't skip the marinating step even though it seems like a small detail, because those twenty minutes genuinely transform the beef from good to memorable.
  • The pickled carrots are best made ahead so they have time to soften and absorb the vinegar, but they'll also keep in your fridge for days as a bonus side dish.
03 -
  • Slice your beef partially frozen so the knife glides through cleanly and you get those beautiful thin pieces that cook so quickly.
  • Keep the pickled carrots in a jar in your fridge for up to two weeks, and you'll find yourself reaching for them as a topping for other bowls, salads, or even tacos.
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