Korean Beef Yum Yum Bowls Recipes
KOREAN BEEF YUM YUM BOWLS
Stir-fried marinated beef, broccoli and a poached egg, along with a creamy Sriracha sauce are served on top of sticky rice for a complete meal that's the real deal. In fact, it's almost too much yum for one bowl.
Provided by Tablespoon Kitchens
Categories Entree
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Wrap beef in plastic wrap or butcher paper, and place in freezer 30 minutes to firm up. Cut beef across the grain into thin slices, about 1/8 inch thick.
- In large bowl, mix soy sauce, vinegar, brown sugar, sesame oil, gingerroot, garlic and red pepper flakes. Measure 2/3 cup of the soy mixture, and set aside. Add beef to remaining soy mixture in large bowl, and toss to coat. Cover and refrigerate to marinate at least 30 minutes but no longer than 2 hours.
- Meanwhile, in small bowl, mix mayonnaise, Sriracha sauce and honey. Cover and refrigerate until ready to use.
- Add reserved 2/3 cup soy sauce mixture to 2-quart saucepan. Heat to boiling over medium-high heat. Boil 3 to 5 minutes or until sauce is reduced to 1/4 cup and slightly thickened. Remove from heat; set aside.
- In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot. Use slotted spoon to remove beef from soy mixture. Discard remaining soy mixture leftover from the beef. Cook 2 to 3 minutes, turning once, until just starting to turn pink. With slotted spoon, transfer beef to the saucepan with the reduced sauce, and toss to coat. Do not clean skillet.
- Heat skillet over medium-high heat. Add broccoli; cook 2 to 4 minutes, stirring constantly, until just tender. Remove from heat.
- In 10-inch skillet, heat 1/2 to 1 inch of water to boiling. When water comes to a rolling boil, reduce heat until water is just simmering (bubbles rise slowly and break just below the surface).
- Break egg into custard cup, small bowl or saucer. Hold custard cup close to water's surface, and carefully slip egg into water. Repeat with remaining eggs.
- Cook eggs 3 to 5 minutes or until whites and yolks are firm and not runny. Carefully remove eggs with a slotted spoon.
- Divide rice among 4 serving bowls; top with beef, kimchi, broccoli, poached egg and reserved mayonnaise mixture.
Nutrition Facts : Calories 650, Carbohydrate 54 g, Cholesterol 260 mg, Fat 3, Fiber 3 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2820 mg, Sugar 20 g, TransFat 0 g
KOREAN BEEF BOWL
Tastes like Korean BBQ and is on your dinner table in just 15 min from start to finish! Seriously. It doesn't get any easier than this!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired.
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