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Korean Beef Bowls

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Korean Beef Bowls are an asian-inspired meal perfect for a busy weeknight.  We served them with Grilled Baby Bok Choy to complete the meal.

If you have an Instant Pot, we’ve got you covered as well.

korean beef bowls
korean beef bowls

Korean Beef Bowls

Author: Heidi Boortz
Servings : 6

Ingredients

  • 2.5 lbs sirloin steak or flank steak
  • 1/4 cup honey
  • 2 Tbsp unsulphured molasses
  • 1/3 cup Bragg Liquid Aminos
  • 2 Tbsp bottled minced garlic
  • 1/2 red onion diced
  • 1/4 cup pickled jalapeno slices with liquid
  • 1 Tbsp fresh ginger minced
  • 1 Tbsp sesame seeds
  • 2 Tbsp rice wine vinegar
  • 1 1/2 cups brown rice cooked according to package directions
  • 6 green onion sliced into ribbons
  • 1 Tbsp cornstarch

Instructions

To cook immediately: Slow Cooker

  • Slice beef into strips. Combine all ingredients except brown rice, green onions, and cornstarch in a slow cooker. Cook on low 6 hours or on high 4 hours.
  • Combine cornstarch and 3 tablespoons water. Stir into slow cooker. Cook on high 10 minutes. Serve beef mixture over cooked brown rice. Top with green onions and more sesame seeds, if desired.

To cook immediately: Instant Pot®

  • Slice beef into strips. Combine all ingredients except brown rice, green onions, and cornstarch in the instant pot. Add 1 cup water. Lock lid. Set valve to sealing. Program for manual-high and 20 minutes. Combine cornstarch and 3 tablespoons water. Stir into instant pot. Cook on sauté 2-3 minutes to thicken the sauce. Serve beef mixture over cooked brown rice. Top with green onions and more sesame seeds, if desired.

To freeze

  • Combine all ingredients except cornstarch, rice, and green onions in a large zip top freezer bag. Label and freeze.

To cook after freezing: slow cooker

  • Add frozen contents of bag to slow cooker. Cook on low 8 hours or on high 6 hours.
  • Combine cornstarch and 3 tablespoons water. Stir into slow cooker. Cook on high 10 minutes. Serve beef mixture over cooked brown rice. Top with green onions.

To cook after freezing: Instant Pot®

  • Add frozen meal to the instant pot. Add 1 cup water. Lock lid. Set valve to sealing. Program for manual-high and 20 minutes. Combine cornstarch and 3 tablespoons water. Stir into instant pot. Cook on sauté 2-3 minutes to thicken the sauce. Serve beef mixture over cooked brown rice. Top with green onions.
Tried this recipe?Let us know how it was!
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