Korean Beef Rice Bowl Meal Prep | Less Than 600 Calories Per Portion

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

cooked rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein but white rice is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Slice off both ends of the cucumber and slice it in half.

Use a mandolin to create thin ribbons from the cucumber, or use a peeler if you don't have one.

In a bowl, combine 2.5 tsp low sodium soy sauce, 1 tbsp rice wine vinegar, 1 tsp sesame oil, and ground white pepper. Whisk to combine.

Add cucumber ribbons to the bowl and mix in 1 tsp sesame seeds. Allow to marinate in the fridge.

Slice off the root of 2 spring onions and separate the white root from the green stem.

Thinly slice the white root into small rounds and slice the green stem on a slight angle for garnish.

In a bowl, mix 1/2 cup low sodium soy sauce, 1/4 cup rice wine vinegar, and 3 tbsp toasted sesame oil.

Peel 10 g of ginger using a spoon and microplane 3 cloves of garlic into a paste.

Combine ginger and garlic paste with the other marinade ingredients and whisk together.

In a bowl, add 1 kg of 90% lean beef and half of the marinade. Mix well using clean hands or gloves.

Set the beef aside while preparing the rice.

In a saucepan, add 300 g of washed jasmine rice and 500 mL of cold water with a little salt. Mix to combine.

Bring the rice to a boil over high heat, then reduce to low and cook for 12 minutes undisturbed.

Heat a large pan over high heat and add 2 tsp of peanut oil or rice bran oil.

Add the beef to the pan, spreading it out to avoid clumping. Cook for 5-6 minutes until browned and water content evaporates.

Add the remaining marinade and the sliced white spring onion to the beef. Cook for an additional 2 minutes until the sauce glazes the beef.

Check seasoning and adjust if necessary, then remove from heat.

After 12 minutes, turn off the heat for the rice and let it sit with the lid on for another 4 minutes.

Fluff the rice with a fork or spatula after removing the lid.

To serve, divide rice and beef into portions, adding the marinated cucumber on the side. Optionally add kimchi.

Garnish with Sriracha mayo, sesame seeds, and green spring onion stems.

Allow the meal prep bowls to cool for 20 minutes before sealing with lids.

Store in the fridge for 3 days or freeze for 3 months, reheating in the microwave.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens