Korean Sticky Beef Bowl Meal Prep

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4.50000 from 2 votes

Prep Time: 15

Cook Time: 20

Total Time: 35

Calories: 567kcal

Servings: People

Metric - Imperial

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.

Chef's Tips

Let the beef mince sit undisturbed for the first 2 minutes, as written — resisting the urge to stir right away is what builds the browned crust that gives this dish its depth of flavour.

Shock the green beans in the ice bath the moment they come out of the pot — even a short delay lets residual heat keep cooking them past al dente.

Balance the cucumber salad's seasoning right before serving, not right after mixing — cucumber releases water as it sits, which can dilute the dressing and mute the flavour by the time you eat it.

Storage & Reheating

Refrigerate for up to 4 days, or freeze the beef and rice for up to 3 months, in airtight, microwave-safe containers (glass or BPA-free plastic works well). Divided containers are worth using here to keep the cucumber salad separate from the beef and rice.

Let the beef and rice cool to room temperature before sealing the containers — this stops condensation building up and keeps the rice from turning soggy. Keep the cucumber salad in its own section or a small side container regardless of whether you're fridging or freezing, and leave it out of anything you freeze entirely — add it fresh each time instead.

To reheat, microwave the beef and rice on medium power for 2–3 minutes, stirring halfway through. Serve the cucumber salad cold, straight from the fridge — don't microwave it. If you've frozen a portion, thaw it in the fridge overnight before reheating, and mix the salad through only once everything's plated and ready to eat.

Serving 450gCalories 567kcalCarbohydrates 37gProtein 48gFat 25gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 3gSodium 981mgPotassium 362mgFiber 4gSugar 11gVitamin A 100IUVitamin C 27mgCalcium 76mgIron 2.4mg