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Korean Beef Rice Bowl


Curtis Stone's Korean rice bowl is an ideal dish to serve up for a weekend get-together. You'll find every mouthful is exploding with great flavors. Enjoy!

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  • 3/4 pound Coles chuck steak, sliced against the grain into 6mm thick slices and then pounded to 3mm thickness (350g )
  • 2 small mandarins, zest finely chopped, juiced
  • 1/3 pound piece fresh ginger, peeled, finely chopped (15g)
  • 2 cloves garlic, finely chopped
  • 1 birds eye chili, finely chopped
  • 1 1/2 tablespoons Coles brand honey
  • 1 1/2 tablespoons Kikkoman soy sauce
  • 1 1/2 tablespoons olive oil
  • 1/2 bunch baby buk choy, quartered
  • 2 small-medium carrots, peeled, cut into thin matchstick-size strips (160g)
  • 2 teaspoons Hoyt's sesame seeds, toasted
  • 2 teaspoons Yeo's sesame Oil
  • 3/4 cup Coles brand long grain rice, cooked
  • 1 spring onion, thinly sliced
  • 4 Coles brand free range eggs, fried sunny-side up


Servings 4
Preparation time 85mins
Cooking time 20mins
Adapted from


Step 1

Stir fry:

To prepare the steak and buk choy, place the sliced steak in a large zip lock bag. In a medium bowl, whisk the mandarin zest, juice, ginger, garlic, chili, honey, soy sauce, and 1 tablespoon of the oil. Coat the steak with 1 1/2 tablespoons of the marinade. Seal the bag and marinate the steak for at least 1 hour. Reserve the remaining marinade.

Heat a char-grill pan over medium-high. In a large bowl, toss the buk choy with the remaining 1/2 tablespoon oil, season with salt, and grill for about 1 minute per side, or until grill marks form. Transfer the buk choy to a cutting board and cut out the cores. Return the buk choy to the bowl and toss with half of the reserved marinade.

Dry the marinade off of the steak and season with salt. Increase the heat for the char-grill to high. Working in batches, grill the steak for about 30 seconds per side, or until grill marks form and the steak is cooked to medium-rare done. Transfer the steak to a cutting board and rest for about 2 minutes. Cut the beef into 3cm bite-size pieces and toss with the remaining reserved marinade.

Meanwhile, to make the carrot salad and serve, in a small bowl, toss the carrot, sesame seeds, and sesame oil to coat and season with salt.

Divide the rice among 4 bowls. Place the buk choy, carrot salad, and steak over the rice, spooning any sauce that has accumulated from the steak into the bowls. Top each with an egg, sprinkle with spring onions and serve.

Make-Ahead: The sliced beef can be marinated up to 1 day ahead.


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