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Recipe: korean beef and vegetable bowls

korean beef and vegetable bowls recipe image
Korean beef and vegetable bowls serving suggestion

korean beef and vegetable bowls

Simple never sounded so delicious. Use rice, Flank Steak, stir-fry vegetable mix and Korean barbecue sauce for a quick and easy meal.


  • 1cup uncooked rice
  • 1 beef flank steak (about 1 pound)
  • 1/2 teaspoon garlic salt
  • 4 teaspoons toasted sesame oil, divided
  • 1 packagae (16 ounces) frozen broccoli stir-fry vegetable mix
  • 1 cup Korean barbecue sauce marinade


  1. Prepare rice according to package directions. Set aside; keep warm.
  2. Meanwhile, cut beef steak lengthwise in half, then crosswise diagonally into 1/4-inch thick strips. Season steak with garlic salt.
  3. Heat 1 teaspoon sesame oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon sesame oil and remaining beef. Remove from skillet; keep warm.
  4. Heat remaining sesame oil in same skillet over medium-high heat until hot. Add broccoli stir-fry mix; cook 4 minutes, stirring frequently.
  5. Return beef to skillet. Add rice and marinade. Cook 1 to 2 minutes or until heated through and vegetables are crisp-tender. Serve in bowls.

Nutrition information per serving: 502 Calories; 11g Total Fat; 3g Saturated Fat; 4g Monounsaturated Fat; 66mg Cholesterol; 1053mg Sodium; 67g Total carbohydrate; 30g Protein; 4.6mg Iron; 8.7mg Niacin; 0.6mg Vitamin B6; 93mg Choline; 1.4mcg Vitamin B12; 4.8mg Zinc; 34.1mcg Selenium; 3g Fiber.

Asian |  Korean