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–+ servings

Yum-Yum Korean Beef Bowl

BeefStove-Top
Time :1 hour
Yield :2 servings
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This Yum-Yum Korean Beef Bowl really is yummy! Just look at it! The juicy, perfectly seasoned beef, the fresh, tender veggies all mixed with some hearty potatoes and fluffy rice don't require any other exclamation. There really is satisfaction in every single bite of Yum-Yum Korean Beef Bowl, so get your "yums" ready!
This Yum-Yum Korean Beef Bowl really is yummy! Just look at it! The juicy, perfectly seasoned beef, the fresh, tender veggies all mixed with some hearty potatoes and fluffy rice don't require any other exclamation. There really is satisfaction in every single bite of Yum-Yum Korean Beef Bowl, so get your "yums" ready!

Ingredients

For the marinated beef:

  • 1 pound beef sirloin or flank steak cut into 2-inch strips
  • 2 tablespoons soy sauce
  • 2 teaspoons vegetable oil
  • 1 teaspoon sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic minced
  • 1 teaspoon cornstarch
  • 1 teaspoon ground black pepper

For the vegetables:

  • 1/2 cup broccoli florets
  • 1/3 cup carrots shredded
  • 1/4 cup chives chopped
  • 1/3 cup bean sprouts
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon water

For the rice bowl:

  • 1 medium potato peeled, cubed into 1-inch pieces
  • 2 cups rice steamed
  • 1/3 cup kimchi
  • 1 tablespoon fresh green onions finely chopped
  • 1/4 cup cucumber sliced
  • 1 teaspoon sesame seeds

Directions

  • Add the beef, 2 tablespoons of the soy sauce, the vegetable oil, 1 teaspoon of the sesame oil, the brown sugar, the ginger, the garlic, the cornstarch, and the black pepper into a resealable plastic bag.
  • Press the air out of the bag and seal the bag tightly. Press the marinade around the beef to coat it well.
  • Place the marinating beef mixture in the refrigerator for at least 30 minutes and up to overnight.
  • Bring a large pot of water to a boil, then turn off the heat.
  • Add the broccoli, the carrots, the chives, and the bean sprouts to the hot water and cook them for 1 minute.
  • Drain the vegetable mixture in a colander and then run it under cold water to stop the cooking process and to cool.
  • Drain the excess water from the vegetable mixture and set it aside.
  • In a medium bowl, combine the remaining soy sauce, the rice vinegar, the sugar, the remaining sesame oil, and the water and stir well.
  • Add the vegetable mixture to the soy sauce mixture and allow it to sit, about 10-15 minutes.
  • Bring a large pot of water to a boil over medium-high heat.
  • Add the cubed potatoes to the water and cook, about 6-7 minutes. Drain the potatoes and set them aside.
  • Heat a large skillet over medium-high heat.
  • Add the beef and the potatoes to the skillet and cook, stirring well, until the beef begins to brown and reaches an internal temperature of at least 145 degrees F, about 7 minutes.
  • Adjust the heat to low, cover the skillet, and simmer the beef mixture for 1 minute.
  • Transfer the beef mixture to a resting plate.
  • In two serving bowls, add 1 cup of the steamed rice to each and then top each with 1/2 of the beef mixture, 1/2 of the prepared vegetable mixture, and 1/2 of the kimchi.
  • Garnish the beef bowls each with 1/2 of the green onions, 1/2 of the cucumbers, and 1/2 of the sesame seeds.
  • Serve.
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