Korean Beef Rice Bowls bring together savory sweet beef, fluffy basmati rice, and a creamy sriracha mayo drizzle in a simple build you can repeat every week. Lean ground beef cooks fast with a gochujang soy blend, then lands over rice with just enough sauce to keep every bite satisfying.
This bowl reheats cleanly so it still tastes fresh on day three.
Why This Korean Beef Hits Different
The sauce mixes in a single bowl, the beef cooks in minutes, and the rice holds structure on reheat so you are not dealing with mush by midweek. A quick creamy sriracha mayo ties it together without blowing up your macros. One batch makes 5 bowls that feel like takeout, so you can skip last minute orders and still look forward to what’s waiting in the fridge.
Macros Per Serving (includes rice)
Per serving (makes 5):
- 500 calories
- 34g protein
- 53g carbs
- 16g fatÂ
Ingredients You’ll Need
Korean Beef
- 680g (24oz) 96% ground beef
- 10g (2 tsp) sesame oil
- 20g (1½ Tbsp) minced garlic
- 30g (2½ Tbsp) brown sugar
- 80g (5½ Tbsp) soy sauce
- 1 Tbsp gochujang
- 3 chopped green onions
Creamy Sriracha Mayo
- 90g (6 Tbsp) light mayo
- 50g (2½ Tbsp) sriracha
- Juice from ½ a lemon
- ½ tsp garlic powder
- 30g (2 Tbsp) milk or water
To taste: salt
Garnish
- Sesame seeds
Rice
- 300g (1 ½ cups) basmati rice
- 450g (2 cups) waterÂ
How To Make It
Instructions: Follow along with this recipe video.
- In a small bowl, mix light mayo, sriracha, lemon juice, garlic powder, and milk or water until smooth. Add salt to taste. Set aside.
- Rinse basmati rice in a fine mesh strainer under cold water for 2 minutes. Add to a pot with 450g (2 cups) water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for an additional 10 minutes to steam.
- Mix sesame oil, minced garlic, brown sugar, soy sauce, and gochujang until combined.Â
- Heat a skillet over medium-high heat. Add 96% ground beef and cook until 50% browned. Add the prepared sauce and stir to combine. Cook until beef is fully cooked and sauce thickens slightly, about 5 minutes. Stir in chopped green onions during the last minute of cooking.
- Divide the rice evenly among 5 containers. Top each with the Korean beef mixture. Drizzle with creamy sriracha mayo and garnish with sesame seeds.
Storing and Reheating Tips
- Portion rice and beef into 5 airtight containers. Store the sriracha mayo separately in small containers. Refrigerate for up to 4–5 days. For longer storage, freeze the rice and beef in airtight containers for up to 2–3 months.
- Reheat the rice and beef in the microwave in short bursts, stirring between rounds, then drizzle with cold sriracha mayo right before eating.
Korean Beef Bowls, Built For Real Life
Savory sweet beef, steady protein, and a creamy drizzle that keeps it exciting. Freeze a few and rotate them in for easy variety week to week. This is comfort tuned for real schedules.
- Stealth Health Kitchen Staff
Want More Like This?
Subscribe to the Meal Prep Weekly newsletter to get a written recipe that actually works with real life. The Stealth Health cookbook collection is $30 off - that’s over 300 macro-friendly recipes across 3 cookbooks that make nutritious meals actually taste good.
