KOREAN BEEF RICE BOWL
Sunday, July 23, 2017
Tender, tasty, marinated Korean style beef stir-fried with a bunch of deliciously fresh veggies, plopped atop a little heap of hot steamed rice. Yum!
TOP TEN REASONS TO MAKE KOREAN BEEF RICE BOWLS
10. Clean up is super easy - one bowl and pair of chopsticks, per person.
9. Beef is thin, veggies are small, cooking is fast, and that's not all.
8. Little ingredients, big flavours!
7. Lots of fresh veggies.
6. Korean Soul Food makes the world a better place.
5. Marinated beef SIZZLES when it hits the hot wok.
4. Soy sauce and sambal are best friends.
3. You'll be happily singing, 'Just One Look', the whole time.
2. Comfort, nourishment, happiness.
1. One bowl meals are awesome.
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Lots of garden fresh veggies
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Adapted from Steamy Kitchen for
The Last Wonton. Thanks oodles, once again, Jaden!
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Korean Beef Rice Bowls of Happiness
KOREAN BEEF RICE BOWLS - Serves 4
About 2 cups raw Asian short grain rice
1 1/4 pounds sirloin tip steak
3 tablespoons dark soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon vegetable or canola oil, plus more for frying
Juice of 1/2 lime
1 teaspoon sambal oelek or other Asian chile paste
1 plump garlic clove, minced
1 teaspoon sesame oil
1 teaspoon grated fresh ginger (optional)
1 small sweet onion, diced
1 large carrot, cut into matchsticks (1 cup)
3/4 cup fresh (or frozen) peas
1 small-medium zucchini, diced
2 big handfuls fresh baby spinach leaves
Sea salt to taste
1 tablespoon roasted sesame seed
Cook rice according to package directions. Keep warm.
Cut steak into thin slices, across the grain. In a medium bowl, combine the soy sauce, brown sugar, 1 tablespoon oil, sesame oil and ginger (if using). Add the beef and toss to coat. Marinate 30 minutes, up to 4 hours.
Heat a large frying pan or wok on medium high heat. When hot swirl in about 2 tablespoons oil. Add onions and saute for 1-2 minutes or 'til edges are golden. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the hot pan, tossing with the onion. Saute for 2-3 minutes until just barely pink.
Add peas and carrots, cook for 2 minutes. Add zucchini, and a bit of salt to taste, cook for another minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve on warm, rice. Yum!
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