Korean Beef Rice Bowl

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“You can use many types of beef, including sirloin, flank steak or tenderloin. Slightly freezing before cutting the beef makes it easier to obtain those thin slices. From Sunset.”

Ingredients Nutrition


  1. For the Marinade: In a small bowl, mix soy sauce, sugar, minced garlic, fresh ginger and the toasted sesame oil.
  2. To Complete the Dish: Cut beef across the grain into 1/8-inch-thick slices about 3 inches long. (Keeping the slices thin makes for a better dish.) In a small bowl, mix beef with 1/4 cup Korean marinade.
  3. In the meantime, remove and discard bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches long.
  4. In a 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, beans, and carrot. Cover and stir occasionally just until tender to bite, about 3 minutes. Drain; immerse in cold water. Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar and salt to taste. Set aside.
  5. Place wok over high heat; when hot, add oil. Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes. Add remaining marinade and broth to pan; stir until boiling.
  6. Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and toasted sesame seed.

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