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–+ servings
Korean beef bowl with rice and vegetables.

Beef Bulgogi Bowls

These beef bulgogi bowls are an easy and healthy recipe full of classic Korean flavors, perfect for a busy weeknight or daily meal prep.
Prep 1 hour
Cook 20 minutes
Total 1 hour 20 minutes
Fat 27
Carbs 24
Protein 34
Yield 6

Ingredients

  • 2 lbs. boneless ribeye

Marinade

Bowls

  • 1 tablespoon avocado oil
  • 2 red bell peppers sliced
  • ½ large white onion sliced
  • 3 cloves garlic thinly sliced
  • ½ teaspoon salt
  • 4 green onions sliced
  • ⅓ cup chopped fresh cilantro
  • 1 lime sliced into wedges
  • 2 cups cooked sticky rice or long-grain white rice
  • 1-2 tablespoons raw white sesame seeds
  • 1 cup kimchi any kind

Instructions

  • Place the ribeye in the freezer for 20 minutes to firm up the meat. When the meat is firm, slice the ribeye into thin strips against the grain (the muscle fibers).
  • Transfer the beef strips into a plastic bag or a bowl. Set aside.
    Roasted red peppers in a bag on a white plate.
  • Whisk the ingredients for the marinade together until combined. Pour the marinade over the beef. Stir the beef into the marinade until completely coated. Place the beef in the fridge for at least one hour or overnight for optimal flavor. Stirring the beef periodically or turning the bag over to make sure all the beef has time in the marinade.
  • Remove the beef from the fridge and remove it from the marinade. Transfer it to a plate and let excess moisture drip off the beef. Set the marinade aside. Let the beef rest at room temperature for 10-15 minutes.
  • Heat the avocado oil in a large cast iron skillet over high heat. When the cast iron is hot, add the beef to the pan. Sear the beef for 2-3 minutes on each side. Remove it from the pan. Add the sesame seeds, green onions, and cilantro to the beef and toss. Set aside.
    Beef in a skillet with a wooden spoon.
  • Leave the beef drippings in the pan and add the bell peppers, white onion, and garlic to the pan. Season with salt and saute for 4-5 minutes until just cooked, not soggy. Remove from heat.
    A skillet filled with red peppers and onions.
  • Add the excess marinade to a saucepan and bring to a boil. Let it simmer for 5 minutes. Set aside.
  • Evenly distribute the beef, rice, vegetables, and kimchi in bowls. Top the beef with the boiled extra marinade if desired. Serve with a fresh squeeze of lime juice.
    Korean beef bowl with rice and vegetables.

Tips & Notes

  • If you prefer a spicier beef bulgogi, add 1-2 more teaspoons of gochujang.
  • We serve our beef bulgogi in a bowl, but it is great in lettuce wraps.
  • Feel free to substitute the red bell peppers with other vegetables.
  • Serve with a soft-boiled egg if desired.
Sticky rice directions:
  1. Rinse 1 cup of uncooked rice under cold water for 2-3 minutes.
    Add the rice to an Instant Pot and add 1 cup of water. Stir and make sure all of the rice is covered in water.
  2. Cook the rice under high pressure for 4 minutes and then naturally let the rice release for 8 minutes. Release the rest of the pressure and fluff the rice.
  3. Set aside.

Nutrition Facts

Calories: 473kcal | Carbohydrates: 24g | Protein: 34g | Fat: 27g | Fiber: 2g | Sugar: 5g