Korean Beef Rice Bowl

21 Feb

I made this few days ago and it was a real shame I didn’t have any one to share it with at the time, because, My God, is it delicious. The marinade, I think, is the key in this recipe. The original recipe is here: Korean Beef Rice Bowl


2 cups dry rice, your preference, cooked

1 pound beef, I used top sirloin, sliced thin

2 tablespoons soy sauce-I used low sodium

2 teaspoons sesame oil

1 teaspoon grated ginger

1 clove garlic, minced

1 tablespoon brown sugar 1 tablespoon cooking oil

1/2 of an onion, diced

1/2 cup of carrots cut into matchsticks -recipe calls for 1 cup

1/2 yellow pepper, diced

1 small zucchini, diced

2 handfuls of fresh spinach

1/4 lemon, squeezed

1 tablespoon of toasted sesame seeds


Put your rice on to cook first, using whatever kind you like. The vegetables can be prepared a day ahead if desired. If doing them at time of meal, have them chopped before you begin cooking. Slice beef very thin, across the grain. It can be prepared several hours in advance also.
Mix the minced garlic, grated ginger, sesame oil, brown sugar and soy sauce together in a bowl. Pour over the beef and let marinate.
Heat a wok or skillet to medium heat. add the 1 tablespoon oil and the onion and cook for a couple of minutes. Turn up to high heat, add beef and cook until barely an pink left. Add the carrots, zucchini and pepper and stir fry for about 1 minute. Add the spinach and cook just until wilted. Squeeze the 1/4 lemon into the pot. Stir in the toasted sesame seeds. Serve this over rice. Enjoy!


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