Korean Beef Power Bowl (Printable)

Vibrant bowl featuring sesame-ginger beef, tangy pickled vegetables, and spicy sriracha mayo served over fluffy rice.

# What You'll 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:

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 components are at optimal temperature.

# Expert Advice:

01 -
  • The beef gets tender and glossy in under 20 minutes of marinating, so you're not waiting around all day.
  • Every bowl element can be prepped ahead, making weeknight dinners feel less chaotic.
  • That sriracha mayo drizzle is genuinely addictive and transforms something simple into something craveable.
02 -
  • If your beef comes out tough, you either sliced it too thick or cooked it past medium-rare—practice makes this second nature, but it's the most common mistake I see.
  • The pickled carrots taste better the next day, so if you're meal prepping, make them a day ahead and your future self will be grateful.
03 -
  • Toast your sesame seeds fresh if you can—they go from tasting like cardboard to nutty and aromatic in just a couple of minutes in a dry pan.
  • Don't drain the pickled carrots until the last second before serving, or they'll start to weep and make your rice mushy.
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