I was in the mood for something with rice and vegetables, but my boyfriend wanted something a little more hearty than my usual veggie stir fry. This Korean Beef Rice Bowl recipe from Steamy Kitchen seemed like a perfect choice, with some of my favorite veggies (zucchini, spinach and carrots, oh my!) as well as influences from my favorite Asian cuisine: Korean.
Overall, it turned out pretty delicious, although the meat ended up slightly tough in the end. (It may have been better grilled) Also, the sauce ended up being a bit more liquidy than I had hoped. Still, we enjoyed it a lot. I could imagine using this marinade for other Korean beef dishes, too.
I copied the recipe below for convenience, with my modifications.
- 1 lb beef (I used the already stir-fry cut beef from the supermarket)
- 2 tbsp soy sauce
- 1 tsp seasame oil
- 1 tsp grated ginger
- 1-3 garlic cloves (I love garlic)
- 1 tbsp brown sugar
- Cooking oil
- 1 onion, diced (recipe called for 1/2 onion but I love onion)
- 1 large carrot, cut into matchsticks (my supermarket already had matchstick cut carrots)
- 1 zucchini, diced
- 2 handfuls of spinach leaves
- 1 tbsp roasted sesame seeds (which I didn’t have so I omitted)
- In a bowl, combine soy sauce, sesame oil, ginger, garlic and brown sugar. Add beef and toss to coat. Let it marinate for as long as you want (you can make it up to a day in advance).
- Heat large pan or wok and add cooking oil when hot.
- Add onions and saute for 1 minute.
- Add beef and saute for 2-3 minutes, until just barely pink.
- Add zucchini and carrots. Saute for 1 minute.
- Add spinach and saute for another minute.
- Sprinkle with sesame seed and serve over your favorite rice.