Korean-Style Beef Rice Bowl

Korean-Style Beef Rice Bowl

Tender, caramelized striploin in a bold gochujang marinade, served over Grain Trust Sticky Rice with a refreshing cucumber salad.

Serves 4  |  Paired with: Grain Trust Sticky Rice

Beef & Rice

• 1 striploin steak, sliced paper-thin (freeze for 30 min)

• 3 cups Grain Trust Sticky Rice, cooked

• 3 green onions, thinly sliced

• ½ white onion, finely chopped

Marinade

• 4 tbsp reduced sodium tamari or coconut aminos

• 2 tbsp rice wine vinegar

• 3 tsp raw coconut sugar

• 4 garlic cloves, minced

• 1 tbsp gochujang

Cucumber Salad

• 1 cucumber, diced

• 1 tbsp salt

• 2 tsp rice wine vinegar

• 2 tsp coconut aminos

• 1 green onion, thinly sliced

• 2 garlic cloves, minced

• 1 tsp sesame seeds, for garnish

Instructions

1. Slice the striploin as thinly as possible against the grain. For cleaner cuts, freeze for 30 minutes beforehand.

2. Whisk together all marinade ingredients until the sugar dissolves. Add the beef and white onion, toss to coat, and set aside to marinate while you prepare the rest.

3. Toss the cucumber with the salt and let sit for 5 minutes. Rinse, drain, then dress with vinegar, aminos, green onion, and garlic. Sprinkle with sesame seeds and refrigerate.

4. Heat a large skillet over high heat. Cook the beef in batches until browned and caramelized at the edges, about 2–3 minutes per batch.

5. Spoon sticky rice into bowls, top with beef and sliced green onions. Serve with the cucumber salad on the side.

Tips

Tip for slicing: A 30-minute stint in the freezer makes paper-thin slices much easier — don't skip it.

Gochujang: A Korean fermented chili paste — find it in the international aisle or at any Asian grocery store.

Batch cooking: Crowding the pan causes steaming instead of searing. Work in 2–3 batches for maximum caramelization.

Make it a wrap: Butter or romaine lettuce leaves make a great low-carb alternative to rice.