Beef and Rice Bowl

Name: Beef and Rice Bowl (Instant Pot)
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 lb. Shaved Beef; 2 tbsp Sesame Oil; ½ tsp Red Pepper Flakes; 1 tsp Ground Ginger; 1 Yellow Onion (sliced); 3 tbsp Green Onions (sliced); 5 Cloves Garlic (peeled & crushed); 2 tbsp Brown Sugar; 1/3 cup Soy Sauce; Optional Toppings: Fresh Cilantro (Eggs, Kimchi, Spicy Mayo, Green Onion, Rice, Cucumbers, Carrot & Sesame Seeds)

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Tis the season to stay in and snuggle up on the couch. I love hot cocoa and cookies as much as the next person, but why relegate coziness to dessert time? Bring those warm, feel-good memories to the dinner table as well with this classic beef rice bowl.

This dish combines the delicious flavors of ginger, brown sugar, soy sauce and sesame to make the perfect bite for a night in. It is super easy to make right in your instant pot, and it tastes great leftover, so tomorrow’s lunch will be a breeze! Korean beef rice bowls are truly so comforting.

Why You'll Love This Beef and Rice Bowl

Cozy and Customizable - One of the best parts of any rice bowl is that everyone can customize their own serving. Offer a variety of toppings so that picky eaters can make theirs exactly how they like it.
Freezer Friendly - This is a great make-ahead meal. It holds up in the refrigerator as well as the freezer. Make a double batch and freeze some for busy nights ahead.

Ingredients for Beef and Rice Bowl

Shaved Beef - You can use 1 pound of your favorite cut of shaved beef, or skirt steak, or tenderloin. If using skirt steak, make sure you cut against the grain.
Sesame Oil - Sesame oil acts as the fat in your marinade. You need 2 tbsp. You may wish to drizzle a small amount into your rice as well.
Red Pepper Flakes - ½ tsp red pepper flakes give this dish just enough heat. If you like it extra spicy, you can have more onhand for serving.
Ginger - Ginger is anti-inflammatory and so tasty. You will need 1 tsp ground ginger for your marinade.
Onion - Slice one onion in preparation for this meal. Yellow onion works best.
Green Onion - You will need 3 tbsp sliced green onions for your marinade, but you should also slice some extra for serving.
Garlic - Garlic really shines in this dish, so you want to pick out a good quality. You will need 5 cloves of garlic, peeled and crushed.
Brown Sugar - 2 tbsp brown sugar works to sweeten this dish, as well as to thicken up the marinade. If you are out of brown sugar, you can swap it for 1 ½ tbsp honey.
Soy Sauce - Soy sauce provides the perfect base for your marinade. You will need ⅓ cup.
Rice - You should prepare your rice separately and set aside.
Optional Toppings - You should offer a variety of toppings to go in your bowls. Fresh cilantro, eggs, kimchi, spicy mayo, green onion, cucumbers, carrot & sesame seeds are all great choices.

Substitutions

• For a gluten-free option, swap your soy sauce for tamari or liquid aminos.

• For a meatless version, swap the beef for tofu, baked eggplant, or plant-based steak or crumbles. Prepare your meat alternative on the stovetop or in the oven as you normally would, cooking your protein in the marinade.

• If you aren’t a big fan of rice, try serving your beef atop rice noodles instead.

How To Make Korean Beef Bowls

In a bowl or ziplock bag, combine the shaved beef, sesame oil, red pepper flakes, ground ginger, sliced onions, sliced green onion, brown sugar and soy sauce. Marinate for 1 hr or overnight if making ahead.
Place marinated beef, along with the juices, in an instant pot for 10-15 minutes on high pressure. Note if you use thinner meat you should pressure cook for less time. When done, release pressure for 10 minutes. Be careful to leave plenty of space for steam.
Transfer to a dish and serve alongside rice and various toppings.

Step-by-Step Instructions

Start by preparing your marinade. You can use a mixing bowl, or simply pour your sesame oil, red pepper flakes, ground ginger, brown sugar and soy sauce into a ziplock bag and shake to mix. Then, add your shaved beef, sliced yellow onion and sliced green onions. Marinate for at least an hour. You can also make the marinade the night before, and leave your beef to marinade overnight.

Pour the entire contents of your bag into your instant pot, including the beef, onions, and marinade. Make sure there is enough room at the top of your instant pot for steam. Set your instant pot to high pressure for 20 minutes.

While your instant pot is cooking, it can be a good time to go ahead and cook your rice, and prep any additional toppings you wish to set out. I often use microwavable organic jasmine rice, or use my rice cooker for these bowls.

Release pressure for 10 additional minutes.

Finally, transfer your cooked Korean beef and sauce into a dish and serve with your rice and toppings. Enjoy!

Cook's Tips

• If you don't have an instant pot, you can cook your beef in a skillet. First, remove the beef from the marinade and sear each side for about a minute. Then, lower the heat and pour the rest of the marinade and onions into the pan to finish.

• If you are short on time, it is okay to skip marinating the beef. Simply combine the ingredients and add to the instant pot with your beef.

• If you prefer, you can slice your own thinly sliced steak. You may even use lean ground beef to make it a Korean ground beef style. It's truly one of my favorite ground beef recipes. Freeze it beforehand to make it easier to cut.

If you prefer to cook this easy korean beef dish via stove, you can cook stir fry it over skillet over medium for an easy weeknight meal. I mean my 9 year old boy says so!

Storage Instructions

Beef bowls leftovers will keep in an airtight container in the refrigerator for up to 4 days. I highly suggest separating the rice since it may get hard.
You can freeze this finished dish in ziplock bags for up to 3 months.
You can reheat leftovers in a pot on the stovetop, over medium-high heat, or in the microwave, in 30-second intervals.

Serving Suggestions

This dish goes great with egg rolls. Serve with a sweet and sour or sweet chili sauce.
You can serve your beef atop pretty much any type of rice. If you have leftover white, brown, fried, or basmati rice, just heat and go. To use leftover sushi rice, you may want to add a pat of butter or a drizzle of your sesame oil to loosen it up a little.
This can also make a fun appetizer. Turn it into lettuce boats and top with crushed peanuts and toasted sesame seeds.
If you enjoy a little spice add some red pepper flakes.

FAQ:

What is the best rice for rice bowls?

You can use any type of rice for these rice bowls. Long-grain rice, like jasmine, usually works best, but this can also be a great way to repurpose leftover rice of any kind.

How do you add flavor to rice bowls?

The marinade adds delicious flavor to your meat, and the leftover marinade works as a sauce to help flavor the rice. If you want a little more flavor, you can add some extra soy sauce, spicy mayo, kimchi, sriracha, or even a squeeze of lime to your finished bowl.

Should rice bowls be warm or cold?

You should serve this beef and rice bowl warm. Rice tends to start getting harder if put into the refrigerator. You may microwave it however to soften it up.

Looking for more delicious dinners? Try these:

Easy Beef Milanesa

Ranch Chicken

Instant Pot Beef Stew (Filipino Style)

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