Korean Sticky Beef Bowl Meal Prep: Easy, Flavourful & Budget-Friendly
Discover a delicious and budget-friendly Korean sticky beef bowl meal prep recipe perfect for weekly lunches or dinners. This dish features savoury-sweet beef cooked to perfection, paired with a refreshing cucumber salad and fluffy white rice. Packed with bold flavours and balanced textures, it’s an easy-to-make meal that satisfies your taste buds while keeping meal prep stress-free.
Ingredients
Sticky Beef -
- 1 Tbsp (20ml) - Olive Oil
- 1 - Brown (Yellow) Onion, Diced
- 4 - Garlic Cloves, Grated
- 1kg (2.2lb) - Lean Beef Mince (90%)
- ⅓ Cup (80ml) - Sweet Chilli Sauce
- ⅓ Cup (80ml) - Oyster or Hoisin Sauce
- 2 Tbsp (40ml) - Low Sodium Soy Sauce
- 300g (10.5oz) - Green Beans, Halved & Blanched
- 1 - Spring Onion (Scallion), Thinly Sliced
- Salt & Ground White Pepper to Taste
Korean Cucumber Salad -
- 1 - Cucumber, Diced
- 2 tsp (10ml) - Low Sodium Soy Sauce
- 2 ½ Tbsp (50ml) - Rice Wine Vinegar
- 2 tsp (20g) - Honey
- 2 tsp (10ml) - Sesame Oil
- 1 - Spring Onions (Scallions), Thinly Sliced
- 1 ½ tsp (4g) - Gochugaru (Korean Chilli Flakes) (Optional)
- 2 tsp (5g) - Sesame Seeds
- 2g (0.1oz) - Coriander (Cilantro), Chopped (Optional)
- Salt & Ground White Pepper To Taste
Jasmine Rice -
- 1 ½ Cup (300g) - Jasmine Rice, Washed
- 550ml (18.6 fl oz) - Cold Water
- Salt to Taste
Garnish -
- Sriracha Mayonnaise
- Spring Onion (Scallion)
- Sesame Seeds
Instructions
- Bring a pot of lightly salted water to a boil. Add the green beans and blanch for 2 minutes until aldente. Remove, drain, and plunge in an ice bath to shock and stop them from cooking.
- Add all of the Korean cucumber salad ingredients in a bowl and mix well to combine. Store in the fridge until ready to serve.
- Add the washed jasmine rice, cold water and salt to a saucepan and boil. Reduce the heat to low, place on a lid and cook for 12 minutes. Turn off the heat and leave the lid on for 4 minutes. Remove the lid and fluff the rice with a fork or spatula. Set aside.
- Place a large pan over medium-high heat. Add olive oil and onion and saute for 4 minutes, mixing regularly. Add garlic and cook for 1 minute. Add the beef mince and let it sit for 2 minutes to build a crust. Mix and break the meat, cooking for 6 minutes or until it is no longer pink and the beef is brown.
- Add the blanched green beans, spring onion (scallion), sweet chilli sauce, oyster or hoisin sauce, and soy sauce and mix well to combine. Cook for 1 ½ to 2 minutes or until the sauce has thickened. Check the seasoning and remove it from the heat.
- Place the cooked jasmine rice into 5x 750ml meal prep containers. Add the sticky beef and the Korean cucumber salad. Top with a sauce of choice. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Korean Sticky Beef Bowl Meal Prep Storage Instructions
Refrigeration
Store the Korean Sticky Beef and rice together and the cucumber salad in separate, airtight, or divided meal prep containers.
Beef and Rice
Keep in the refrigerator for up to 4 days.
Cucumber Salad
It is best consumed within 2 days but will last 4 days.
Freezing
The beef and rice can be frozen for 3-4 months. Thaw overnight in the refrigerator before reheating. Do not freeze the cucumber salad.
Korean Sticky Beef Bowl Meal Prep Reheating Instructions
Reheat the beef and rice in the microwave until hot (about 2-3 minutes). Do not reheat the cucumber salad; serve it cold.
Watch How To Make The Recipe
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