Beef Bulgogi Rice Bowls
Happy fourth of July! Enjoy one of my favorite meal preps this holiday and share with your fellow patriots! Thin-sliced beef cooks in just a couple of minutes, which makes this bulgogi bowl one of the faster beef recipes I put together despite the marinade. Shredded carrots add crunch and color without needing much prep.
The marinade here is simple but does a lot of work, with soy sauce and brown sugar caramelizing slightly as the beef sears. Searing it in batches instead of crowding the pan is what keeps it browned instead of steamed.
Carrots stay crisp even after a few days in the fridge, giving this bowl some texture that a lot of my other beef and rice recipes don't have. Rice underneath soaks up whatever marinade escapes the pan.
The recipe card has the full ingredient list and marinade ratio for all ten portions. Let the beef cool before dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This bulgogi bowl is one of the quicker beef dishes I make.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Beef Bulgogi Rice Bowls
YIELD
10 portions
ESTIMATED NUTRITION
645 calories • 50g protein • 47g carbs • 27g fat per portion
What I really like about this recipe is how much flavor the marinade builds in such a short amount of cook time.
Ingredients
• 5 lb thin-sliced beef sirloin
• 7 1/2 cups cooked rice
• 5 cups shredded carrots
• 7 1/2 tbsp low-sodium soy sauce
• 5 tbsp brown sugar
• 2 1/2 tbsp sesame oil
• 5 tsp garlic and ginger, minced
• 2 1/2 green onion, sliced
Directions
1. Whisk soy sauce, brown sugar, garlic, and ginger into a marinade; toss with the beef.
2. Sear the beef in a hot pan in batches, 2–3 minutes per side.
3. Quickly sauté the carrots until just tender.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with rice.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
