Ginger Steak, Vegetable & Rice Bowls

This delicious, high-protein bowl is inspired by bulgogi, the Korean dish made with tender strips of beef that have been marinated for hours before being quickly grilled. Here, we use onion, honey, soy sauce, sesame oil, ginger and garlic in the marinade. Although traditional recipes vary, black pepper, sesame seeds and rice wine may also be used to marinate the meat. Oftentimes, pear juice or purée may also be added. Bulgogi is usually served with lettuce leaves to make little wraps with the contents of the bowl. The green vegetable in this recipe is broccoli, but you could always swap in lettuce for a more tactile experience.

Prep Time:
35 mins
Additional Time:
4 hrs 5 mins
Total Time:
4 hrs 40 mins
4 servings


  • 1 pound boneless beef sirloin steak, cut 1 inch thick (see Tips)

  • ½ cup coarsely chopped onion

  • ¼ cup honey, divided

  • ¼ cup water, divided

  • 2 tablespoons reduced-sodium soy sauce

  • 2 tablespoons toasted sesame oil, divided

  • 1 tablespoon finely chopped fresh ginger

  • 4 cloves garlic, halved

  • Nonstick cooking spray

  • 1 ⅓ cups cooked brown rice (see Tips)

  • 1 cup coarsely shredded carrot

  • 1 cup finely shredded red cabbage (Optional)

  • ¾ cup cooked small broccoli florets

  • ½ cup coarsely shredded cucumber

  • ¼ cup snipped fresh cilantro or mint

  • 1 to 2 teaspoons Sriracha sauce

  • ½ cup kimchi (Optional)


  1. Trim fat from meat. Cut meat across the grain into very thin slices. Place meat in a resealable plastic bag set in a shallow dish.

  2. To prepare the marinade: In a blender or food processor, combine onion, 2 tablespoons honey, 2 tablespoons water, soy sauce, 1 tablespoon sesame oil, ginger, and garlic. Cover and blend or process until smooth. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.

  3. Drain meat, discarding marinade. Coat a large grill pan or nonstick skillet with cooking spray; heat over medium-high heat. Working in batches, add meat; cook and stir 40 to 60 seconds or just until slightly pink in center.

  4. To assemble, divide meat. rice, carrots, cabbage, broccoli and cucumber among shallow bowls, keeping ingredients in separate piles. In a small bowl combine the remaining 2 tablespoons honey, 2 tablespoons water, and 1 tablespoon sesame oil, cilantro, and Sriracha sauce. Top servings with honey mixture and, if desired, kimchi and additional cilantro or mint.


Tips: Partially freeze the meat for easier slicing.

To cook rice, in a medium saucepan bring 2/3 cup water and 1/3 cup uncooked long grain brown rice to boiling; reduce heat. Simmer, covered, 35 to 45 minutes or until rice is tender and liquid is absorbed.

Nutrition Facts (per serving)

397 Calories
13g Fat
43g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 bowl
Calories 397
% Daily Value *
Total Carbohydrate 43g 16%
Dietary Fiber 3g 12%
Total Sugars 23g
Protein 30g 60%
Total Fat 13g 16%
Saturated Fat 3g 14%
Cholesterol 77mg 26%
Vitamin A 5536IU 111%
Vitamin C 30mg 34%
Folate 33mcg 8%
Sodium 435mg 19%
Calcium 53mg 4%
Iron 3mg 19%
Magnesium 72mg 17%
Potassium 753mg 16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles