Korean Beef Bowl with Rice & Veggies
Using Beef Broth Concentrate
Longing for Korean street food at home? Our Beef Broth Concentrate adds a nice depth of flavor to this simple marinade. We also love this recipe for all the veggies!
1 Tbsp. Soy Sauce
2 tsp. White or Rice Wine Vinegar
1 tsp. Sesame Oil
1 tsp. Honey
2 Garlic Cloves, minced
Pepper, to taste
2 Tbsp. Olive Oil
1 lb. Beef Sirloin steak, cut into strips
1 tsp. Kitchen Accomplice Beef Broth Concentrate or 2 tsp. Kitchen Accomplice Organic Beef Bone Broth Concentrate, diluted in ½ C. hot water
¼ C. Korean (gochujang) red chili pepper paste
2 Tbsp. Fresh Ginger, ground
1 Tbsp. Honey
1 Tbsp. Soy Sauce
2 tsp. Sesame Oil
2 Medium Carrots, julienned or shaved with a peeler
1 Cucumber, peeled, halved and sliced
Green Onions, sliced
1 C. Mung Bean Sprouts
2 C. Fresh Spinach
4 C. White Rice, cooked (for serving)
Combine the ingredients for the marinade in a quart sized freezer bag. Add the steak strips and refrigerate for 30-60 minutes.
While the steak marinates, Whisk together the ingredients for the sauce. Gradually add 3 Tbsp. water (or broth) until desired thickness is reached. Set aside.
Heat the olive oil in a pan over medium heat and sauté the garlic for 2 minutes. Add the steak and brown all sides.
Add the diluted Kitchen Accomplice Beef Broth Concentrate or Beef Bone Broth Concentrate, and simmer for about 5 minutes. Stir until browned bits are incorporated and the liquid is reduced. Remove from heat.
Optionally, lightly sauté the carrots, mung beans and spinach with a pinch of salt and a dash of sesame oil, until spinach is bright green and just wilted. Toss cucumbers and green onions with sesame seeds, salt and sesame oil as well, but keep cold.
Assemble the steak and veggies over with kimchi and sauce. Sprinkle with sesame seeds.