Take your lunch to the next level with this spicy beef and kimchi rice bowl. Made with tender strips of beef, stir-fried with a colorful medley of fresh veggies (for more flavors), such as bell peppers and onions, and a generous serving of tangy and spicy kimchi, this rice bowl is a flavorful and satisfying option for a quick lunch. Served over a bed of fluffy rice and garnished with a sprinkle of sesame seeds and green onions, this dish is a tasty and wholesome meal that will keep you full and energized for the rest of the day.
- 1 lb. lean beef sirloin, sliced into thin strips
- 2 tbsp cornstarch
- 2 tbsp canola oil
- ½ cup kimchi, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp gochujang (Korean chili paste)
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 2 cups cooked brown rice
- Fresh cilantro and sesame seeds for garnish
- Chopped fresh green onions
- In a small bowl, toss the beef strips with the cornstarch until evenly coated. In a large wok, heat the canola oil over high heat. Add the beef and stir-fry until browned and cooked for about 5 mins. Take the beef out from the pan and set it aside.
- Add the kimchi, onion, and garlic to the pan and stir-fry until fragrant, about 2 minutes.
- Whisk together the gochujang, sugar, and toasted sesame oil in a bowl. Pour the mixture into the pan and stir to combine with the vegetables.
- Put the beef back into the pan and stir to coat it with the sauce. Cook for 2-3 minutes until heated through.
- Serve the beef and kimchi mixture over cooked brown rice. Garnish with cilantro and sesame seeds, if desired. Enjoy!