Korean BBQ Beef Mushroom Bowls (Print)

Savory beef and mushrooms in Korean BBQ sauce, served over rice with fresh, colorful toppings.

# Ingredients:

→ Beef & Marinade

01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 3 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 teaspoons freshly grated ginger
06 - 3 cloves garlic, minced
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon gochujang (Korean chili paste)
09 - 1 teaspoon freshly ground black pepper

→ Vegetables

10 - 9 oz cremini or shiitake mushrooms, sliced
11 - 1 medium carrot, julienned
12 - 1 cup bean sprouts
13 - 3 scallions, thinly sliced
14 - 2 teaspoons toasted sesame seeds

→ Rice

15 - 2 cups cooked short-grain rice or jasmine rice

→ Garnishes

16 - 1 small cucumber, thinly sliced
17 - 1 sheet roasted seaweed (nori), sliced into thin strips
18 - Fresh cilantro or perilla leaves (optional)

# Instructions:

01 - In a mixing bowl, thoroughly combine soy sauce, sesame oil, brown sugar, grated ginger, minced garlic, rice vinegar, gochujang, and black pepper.
02 - Add the thinly sliced beef to the prepared marinade. Ensure thorough coating by mixing well. Allow to marinate for a minimum of 15 minutes, or up to 1 hour for enhanced flavor penetration.
03 - Heat a large skillet or wok over medium-high heat. Introduce a small amount of cooking oil. Add the sliced mushrooms and sauté for 2-3 minutes until they achieve a browned appearance. Remove the mushrooms from the skillet and set aside.
04 - In the same skillet, working in batches to avoid overcrowding, add the marinated beef. Sear for 2-3 minutes per side until just cooked through. Return the sautéed mushrooms to the skillet and combine with the beef, tossing for 1 minute.
05 - Warm the cooked rice and portion it equally among four serving bowls.
06 - Arrange the beef and mushroom mixture as a topping for the rice in each bowl. Subsequently, layer julienned carrots, bean sprouts, sliced cucumber, and thinly sliced scallions.
07 - Sprinkle toasted sesame seeds over the bowls. Garnish with nori strips and optional fresh herbs such as cilantro or perilla leaves. Serve promptly.

# Pro Tips:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses pantry staples you likely already have on hand
  • Perfect balance of sweet, savory and spicy flavors
  • Versatile recipe that works with different proteins and vegetables
  • Impressive enough for guests but easy enough for weeknights
02 -
  • High in protein with approximately 31g per serving
  • Can be prepared ahead of time by making components separately
  • Perfectly balanced meal with protein, carbs, and vegetables
  • Customizable to your preferred spice level
  • Great for meal prep as components can be stored separately
03 -
  • For the most tender beef, slice it while it's still partially frozen. This makes it much easier to get those thin, even slices that cook quickly and remain tender.
  • When cooking the beef, resist the urge to stir it constantly. Let it develop a nice sear by leaving it undisturbed for the first minute or two before flipping or stirring.
  • Keep your prepared components separate until serving time if making ahead. This preserves the distinct textures and prevents everything from becoming soggy or muddled together.

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