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Overhead photo of Korean-style beef bowl with garlic rice, charred carrot and green beans, and sesame mayo AI-generated image, for illustration only.
NeverFeeds AU Recipes

Korean-Style Beef Bowl

with Garlic Rice & Charred Veg

Beef ⏱ 25–30 min Easy Medium saucepan · Large frying pan

A weeknight rice bowl built around glossy, ginger-and-oyster-sauce beef — garlicky rice underneath, a quick char on the carrot and beans, and a spoon of sesame mayo to pull it all together.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, and a pinch of salt for the rice water.

Method

  1. Cook the garlic rice

    Melt the butter in a saucepan over medium heat with a splash of oil, then soften half the garlic for a minute or two. Tip in the rice, the water and a good pinch of salt. Once it's boiling, put the lid on, drop the heat right down, and let it simmer for 7–8 minutes — much longer than that and it tends to catch on the bottom. Turn the heat off completely and leave the lid on; it'll finish steaming itself tender over the next 10 minutes without any help from you.

  2. Prep while the rice cooks

    Cut the carrot into matchsticks and trim the green beans (or break broccoli into small florets — whichever's in the fridge works fine). Get a dry frying pan hot and toast the sesame seeds for 3–4 minutes, shaking the pan now and then so they colour evenly instead of catching. Tip the toasted seeds into the mayonnaise and stir — that's your sesame mayo done.

  3. Char the veg

    Same pan, oil, heat back up to medium-high. Toss in the carrot and beans and let them cook down for 5–6 minutes until they've lost their rawness and picked up a bit of colour. Throw in the rest of the garlic for the last minute, season, then tip everything out onto a plate.

  4. Cook the beef

    Crank the same pan up to high with another splash of oil. Brown the mince for 2–3 minutes, breaking it apart as you go (swapped to steak strips? Sear those 5–6 minutes instead). Add the ginger paste and let it cook through for a minute, then pour in the oyster sauce and brown sugar. Keep everything moving until it's glossy and bubbling, about a minute more.

  5. Build the bowls

    Spoon the rice into bowls, pile the beef and charred veg on top, and finish with a good dollop of sesame mayo on the side.

Swap tip: mince keeps this fast and cheap; thin-sliced rump or sirloin makes it feel like a bigger night. Whichever you use, don't rush the rice off the heat at the end — that off-heat steam is what keeps it from turning gluey.