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.
Korean Sticky Beef Bowl Meal Prep
Ingredients
Sticky Beef
- 15 ml Peanut Oil
- 1 Brown (Yellow) Onion Diced
- 4 Garlic Cloves Grated
- 1 kg Beef Mince 10% Fat
- 80 ml Sweet Chilli Sauce
- 80 ml Oyster or Hoisin Sauce
- 30 ml Low Sodium Soy Sauce
- 300 g Green Beans Halved
- 1 Spring Onion (Scallion) Sliced
- Salt & Ground White Pepper To Taste
Korean Cucumber Salad
- 1 Cucumber Diced
- 10 ml Low Sodium Soy Sauce
- 37.5 ml Rice Wine Vinegar
- 20 g Honey
- 10 ml Sesame Oil
- 1 Spring Onions (Scallions) Sliced
- 5 g Gochugaru (Korean Chilli Flakes) Optional
- 5 g Sesame Seeds
- 2 g Coriander (Cilantro) Chopped
- Salt & Ground White Pepper To Taste
Jasmine Rice
- 300 g Jasmine Rice Washed
- 550 g Cold Water
- Salt To Taste
Garnish
- Sriracha Mayonnaise
- Spring Onion (Scallion)
- Sesame Seeds
Method
- Bring a pot of lightly salted water to a boil. Add the green beans and blanch for 2 minutes until al dente. Remove, drain, and plunge into an ice bath to stop them cooking.
- Add all of the Korean cucumber salad ingredients to 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 bring to a boil. Reduce the heat to low, cover with a lid, and cook for 12 minutes. Turn off the heat and leave covered for 4 minutes. Remove the lid and fluff the rice with a fork. Set aside.
- Place a large pan over medium-high heat. Add the oil and onion and sauté for 4 minutes, mixing regularly. Add the garlic and cook for 1 minute. Add the beef mince and let it sit for 2 minutes to build a crust. Mix and break up the meat, cooking for 6 minutes, or until the internal temperature reaches 71°C (160°F) and the beef is no longer pink.
- Add the blanched green beans, spring onion, sweet chilli sauce, oyster or hoisin sauce, and soy sauce, and mix well to combine. Cook for 1½–2 minutes, or until the sauce has thickened. Check the seasoning and remove from the heat.
- Place the cooked jasmine rice into 5 x 750ml meal prep containers. Add the sticky beef and Korean cucumber salad. Top with a sauce of choice. Dig in.
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
Did You Like This Recipe?
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Nice!
Thank you!
Yes, I made this recipe. It was delicious and easy. I had all the ingredients on hand which really makes it easy. I don’t have to buy anything special. Thank you
Perfect! Glad you enjoyed it.
I’m going to make this tonight for lunch the next two days for me and my son. Thanks!
Its a pleasure, Rebecka. I hope you and your son enjoyed it.