Korean Beef Bowl

Why You’re Going to Flip for These Korean Beef Bowls

• BIG flavor. Y’all. The flavor combos going on in these Korean beef bowls are ridiculous. It’s basically like takeout Mongolian beef got a face lift and botox.
• Easy to make. Thanks to the magic of the Instant Pot, these Korean beef bowls come together in just 25 minutes. Perfect for a busy weeknight!
• Healthy and satisfying. These Korean beef bowls are packed with protein and they’re made with loads of fresh veggies and fruit, which makes them super filling without being heavy or calorie-dense.

What You’ll Need

Here’s what you’ll need to make these epic Korean beef bowls! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Instant Pot Korean Beef:

• Sesame oil
• Flank steak – Slice this before cooking. Flank steak is an inexpensive cut because it’s so lean, but the Instant Pot is a champ when it comes to making sure it turns out tender and juicy.
• Low-sodium tamari – Or low-sodium soy sauce.
• Beef stock
• Honey – Because the best Asian sauces are a little bit sweet!
• Rice vinegar – Use unseasoned rice vinegar. 
• Fresh ginger and garlic – Fresh is totally essential. It packs much more of a punch!
• Korean gochujang paste – Or sriracha, if you don’t have gochujang.
• Red pepper flakes – Feel free to adjust the amount to your taste preferences.
• Water
• Arrowroot starch

The Bowl:

• Cauliflower – For making cauliflower rice. For quicker prep, you can buy cauliflower that’s already been riced.
• Mango – I absolutely love the sweet, tropical flavor this adds to these Korean bowls!
• Avocado – For some healthy fats and creaminess.
• Red pepper
• Cucumber
• Cilantro and sesame seeds – For garnish.

How to Make a Korean Beef Bowl

The complete instructions for these Korean beef bowls are in the recipe card at the bottom of the page, but here’s a quick overview.

• Prepare. Preheat the Instant Pot to the Sauté setting.
• Sear the steak. Add the sesame oil, then once it’s warmed, add the flank steak. Cook until it’s browned and transfer to a plate.
• Start the sauce. Add the garlic and ginger to the Instant Pot and after 30 seconds, stir in the remaining ingredients and add the beef back to the pot.
• Cook. Seal the lid and pressure cook for 10 minutes. Use the Quick Pressure Release, then remove the lid once the pressure is completely released.
• Thicken the sauce. Return the Instant Pot to Sauté and make a slurry with the water and arrowroot. Stir this into the pot and keep stirring until the sauces thickens.
• Serve. Divide the beef and sauce into bowls with the cauliflower rice, mango, and veggies. Garnish with the sesame seeds and cilantro.

Tips and Variations

Here are some additional pointers for perfect Korean beef bowls.

• Cook the cauliflower rice if you like. You can eat cauliflower rice raw or cook it. Some people get bloated from eating raw cruciferous veggies like cauliflower, so if that’s you, definitely cook it in a skillet with a little bit of oil!
• Switch up the veggies. Think of the veggies and fruit in this recipe as suggestions—you can totally come up with your own ideas. Swap in brown rice or quinoa for the cauliflower rice, serve the beef over Vegetable Stir Fry or Asian Noodle Salad, etc.
• Make it kid-friendly. If you’re serving these bowls to little ones, you can reduce or omit the gochujang or red pepper flakes to make the dish milder, then serve the spicy stuff on the side for the grown-ups! 

Serving Suggestions

This Korean beef bowl recipe is an all-in-one meal, but you can pair it with a simple side like this Asian Cucumber Salad or Instant Pot Jasmine Rice to round things out if you’d like.

How to Store and Reheat Leftovers

• Refrigerator: If possible, store the beef separately from the rest of the recipe. The beef will last up to 4 days in an airtight container, while the rest will last 3 to 4 days (minus the avocado, which will brown more quickly). Once you’ve assembled the bowls, they’ll last a day or two in the fridge.
• Freezer: The beef and sauce can also be frozen for up to 3 months. Store in an airtight container or freezer-safe bag. Thaw in the refrigerator before reheating.
• To reheat: Warm the beef and sauce in the microwave or on the stovetop over medium heat.

More Meal Bowl Recipes

• Greek Chicken Bowls
• High Protein Burger Bowls
• Chicken Burrito Bowl