Dinner

Korean-Style Beef Rice Bowl Recipe

Name: Korean-Style Beef Rice Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 pound flank steak, thinly sliced against the grain; 1/4 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 teaspoon ginger, grated; 1 tablespoon rice vinegar; 1 tablespoon gochujang (Korean chili paste, optional for spice); 2 cups cooked rice (white or brown); 1 tablespoon vegetable oil; 1 cup carrots, julienned; 1 cup bell peppers, sliced; 1 cup green onions, sliced; 4 fried eggs (optional, for topping); Sesame seeds (for garnish)

ByLila Prescott February 5, 2026February 5, 2026

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Introduction

This Korean-Style Beef Rice Bowl is a flavorful and satisfying meal that comes together quickly. Tender marinated flank steak is stir-fried with fresh vegetables and served over steaming rice, making it perfect for a weeknight dinner.

A white bowl filled with three layers starting at the bottom with a bed of fluffy white rice, topped on one side with dark brown, cooked ground beef sprinkled with white sesame seeds and chopped green onions, next to bright orange julienned carrots, and fresh green asparagus pieces on the other side, all crowned with a crispy fried egg with a bright yellow yolk in the center, lightly speckled with sesame seeds and red chili flakes, sitting on a white marbled surface with a wooden board underneath and a silver fork beside it; photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound flank steak (thinly sliced against the grain)
1/4 cup soy sauce

2 tablespoons brown sugar
1 tablespoon sesame oil

3 cloves garlic (minced)
1 teaspoon ginger (grated)

1 tablespoon rice vinegar
1 tablespoon gochujang (Korean chili paste, optional for spice)
2 cups cooked rice (white or brown)

1 tablespoon vegetable oil
1 cup carrots (julienned)
1 cup bell peppers (sliced)

1 cup green onions (sliced)
4 fried eggs (optional, for topping)
Sesame seeds (for garnish)

Instructions

Step 1: In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Add the sliced flank steak and toss to coat. Marinate for at least 15 minutes or up to 2 hours in the refrigerator.
Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and stir-fry for 3-4 minutes until browned and cooked through. Remove from heat and set aside.
Step 3: In the same skillet, add julienned carrots and sliced bell peppers. Stir-fry for 3-5 minutes until the vegetables are tender but still crisp.

Step 4: Divide the cooked rice among serving bowls. Top each bowl with the cooked beef and sautéed vegetables. Add a fried egg on top if desired. Garnish with sliced green onions and sesame seeds before serving.

Tips & Variations

For extra flavor, marinate the beef overnight in the refrigerator.
Swap flank steak for sirloin or ribeye for a different texture.

Use a mix of colorful bell peppers for a vibrant presentation.
Omit gochujang if you prefer a milder taste or substitute with a small amount of sriracha.
Add steamed spinach or kimchi as a side for a more authentic Korean meal.

Storage

Store any leftover beef and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the rice separate if possible to prevent it from becoming soggy. Reheat in a skillet or microwave until warmed through. Add a fresh fried egg on top when serving for best texture.