Korean Beef Meal Prep Bowls
These bibimbap-inspired Korean beef meal prep bowls are packed full of protein and veggies and work equally well for lunch or dinner.
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Prep Time: 20 minutes -
Cook Time: 20 minutes
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Total Time: 40 minutes
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Yield: 4 bowls 1x
Ingredients
Beef:
- 1 pound sirloin steak, or flank steak, cut into very thin strips
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar, or honey
- 2 teaspoons sesame oil
- 2 cloves garlic, minced or grated
Bowls:
- 1 1/2 cups white rice, raw
- 1 carrot, cut into thin strips
- 1 zucchini, thinly sliced
- 1 cup mushrooms, thinly sliced
- 1 cup bean sprouts
- 2 cups spinach, roughly chopped
- Sesame seeds, to serve
- Green onions, to serve
Sauce (Optional):
- 1/4 cup gochujang, or chili paste
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 2 teaspoons soy sauce
- 1 tablespoon brown sugar, or honey
- 2 teaspoons sesame oil
- 1 garlic clove, grated or minced
Instructions
- In a large bowl, add the beef marinade ingredients: soy sauce, rice vinegar, brown sugar, sesame oil, and minced garlic, and whisk to combine.
- Add the thinly sliced beef to the bowl of marinade, toss until well combined, and set it aside for at least 10 minutes.
- In a small pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a small bowl, add the sauce ingredients: gochujang, rice vinegar, water, soy sauce, brown sugar, sesame oil, and minced garlic, and whisk to combine. Set aside.
- In a large pan or cast-iron skillet on medium heat, warm a drizzle of sesame oil, add the carrots, zucchini, mushrooms, bean sprouts, and spinach, and cook for 2-3 minutes until all of the vegetables are tender. Once cooked, remove them from the pan and set them aside on a plate to cool. (If you prefer to keep the vegetables separate in your bowl, as I did, cook them in batches, one vegetable at a time.)
- In the same pan, on medium-high heat, add the marinated beef strips, and cook them, flipping them at least once, for 3-4 minutes until cooked through and the edges are slightly crispy.
- Once all of the components are ready, prepare the meal prep bowls. Divide the cooked rice, beef, and vegetables evenly across 4 airtight containers and top with a sprinkle of sesame seeds and chopped green onion, and divide the dressing evenly across 4 small jars. Cover everything with lids and store them all in the fridge.
- The bowls can be served immediately, stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Notes
To Use Ground Beef: Swap the steak for 1 pound of ground beef. Prepare the marinade as per step #1, skip step #2, and cook the ground beef in step #6: cook for 5-6 minutes until mostly browned, cover with marinade, then allow to cook for a final 1-2 minutes until slightly crispy.
To Use Brown Rice: Swap the white rice for equal parts brown rice and increase the cooking time to 30-40 minutes or until the rice is tender and can be fluffed with a fork.
To Use Garlic Powder: Swap every 2 garlic cloves for 1 teaspoon of garlic powder.
Nutrition
- Serving Size: 1 bowl
- Calories: 510 calories
- Sugar: 10 grams
- Fat: 10 grams
- Carbohydrates: 71 grams
- Fiber: 3 grams
- Protein: 34 grams
Find it online: https://kaynutrition.com/korean-beef-meal-prep-bowls/
