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Korean Beef with Coconut Rice & Veggies

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Almost every ingredient in this recipe you can get from Trader Joe's (with two exceptions)

This is one of our family’s favorite recipes to make. We’re always in the mood for this meal and it’s up there with my chicken pot pie recipe when it comes to “comfort food”.

All but two ingredients in this recipe (except the Bachan sauce and rice vinegar) are available at Trader Joe’s. We buy a big bottle of Bachan sauce from Costco or Whole Foods and it lasts us awhile. I think we can make this recipe 4-6 times with one bottle.

If you can’t get your hands on a bottle of Bachan sauce, you can double the sauce in this recipe and marinate your steak with that instead.

The other ingredient you might not be able to find at Trader Joe’s is rice vinegar. If you find it great! We don’t have any at ours and it’s used very sparingly so when we get a bottle, it lasts us a very long time. You only need a splash or about a tablespoon in this recipe. If you can’t get any of this, it’s not a big deal, it’s just a nice little zing that it adds to the sauce.

 

Korean Beef, Coconut Rice, and Veggie Bowl

This recipe is easier than it looks

This recipe might seem complex at first glance, but it is actually quite simple.

You will need a rice cooker or pressure cooker, a saucepan, and a pan or wok. We use the Always pan with a steamer basket to steam our vegetables and to cook our steak – less dishes is always a good thing.

If you don’t have an Always pan or a steamer basket, use whatever frying pan or wok you have at home and whatever means you have to steam vegetables.

Steaming vegetables in the Always pan steamer basket
Steaming vegetables in the Always pan by Our Place

The order of things

1. Dry rub and marinate steak

We start by preparing the steak with a dry rub and then letting it sit in a glass container with the lid on to marinade. After that, we get to make the rice.

2. Start cooking the rice

The rice takes about 15 minutes to cook and when it’s finished, our rice cooker will automatically change the setting to ‘warm’ to keep the rice warm while we prepare the veggies and cook the meat.

3. Prepare and steam the veggies

After the rice, we prepare the veggies for steaming. We cut broccoli, peppers, and get our corn ready. We use our Always pan from Our Place to steam the veggies for about 7-10 minutes.

4. Cook the steak

After the veggies are done, we remove the steamer basket from our Always pan from Our Place and drain the remaining water from the pan. Then we use that same Always pan to cook the meat – about 6 minutes total.

5. Make the sauce

While the meat is cooking you can start the sauce. It only takes a few minutes to bring it to boil and add the slurry to thicken it.

Korean beef steak on bowl of rice and vegetables

Tips for cooking and cutting the steak

First, a bit about flank and skirt steak. It’s cheaper, yes, but it’s how thin it is that matters here. This is just a good cut of steak for marinating and it’s going to cook relatively quickly in a pan or on the grill.

When it comes time to cook the steak, we use tallow when we cook on the stove (you can also cook this on the grill – sans tallow). We add a tablespoon of beef tallow to the pan and let it melt on medium-high heat before adding the steak.

We cook each side of the steak for about 3 minutes then check that the internal temperature is between 130℉ – 135℉.

When it comes time to cut the steak, you want to cut it perpendicular to the grain of the meat. This makes cutting and eating the meat easier later, it’s not a huge deal if you cut it another way.

coconut rice
Tiger rice cooker

Just a quick shout out to our rice cooker

I am always hesitant to welcome a new speciality appliance or gadget into our kitchen. Our kitchen is small and I don’t want to clutter our cabinets, counters, and drawers with things I will only use a couple times a year. With that being said, I am obsessed with our rice cooker.

I use our rice cooker multiple times a week. We make a lot of rice bowls, taco bowls, veggie bowls, you name it we’re making rice. We have a Ninja Foodie that can make rice but it’s massive (I like to use it to make mashed sweet potato and to air fry certain things though).

Our Tiger rice cooker is simple, easy to store, and cooks rice perfectly every single time. I love that the chord is self-storing and I never have to wrap it up and find a way to keep it from dangling all over the place. It has one button and is easy to clean. It’s just the best.

If you are in the market for a rice cooker and want to start making more rice, I highly suggest getting a Japanese Tiger rice cooker.

Tiger rice cooker

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Korean beef bowl with coconut rice and vegetables

As always, make it your own

As with every recipe I write, I encourage you to make this your own. Don’t like broccoli? That’s fine, use something else. Bok choy, snow peas, carrots, onions, whatever. Any vegetable combo will be great and it will be even better if they are vegetables that you enjoy eating.

We use coconut aminos because we don’t cook with soy sauce but you could sub the coconut aminos for soy sauce. Likewise, we use agave syrup instead of brown sugar – both will work in this recipe. Use whatever you have at home!

The only thing I wouldn’t substitute is the cut of meat and the type of rice. Flank and skirt steak, as I mentioned earlier, are going to cook faster and lend themselves nicely to a quick marinade. Thicker cuts of beef will cook differently and should be prepared differently. Also, a good New York strip or Ribeye are just better when grilled with zero need for a sauce so I wouldn’t think of using them in this recipe. You could get away steak tips though – it’s up to you.

As for the rice, Jasmine has a very particular smell and taste. It’s delicate and pairs nicely with coconut milk in this recipe. I cannot say that any other rice will taste as good, but if you have a rice you like to cook with then you can try it out and let me know how it works!

Korean Beef, Coconut Rice, and Veggie Bowl
Print Recipe
5 from 2 votes

Korean Beef, Coconut Rice, & Veggie Bowl

The name of this recipe says it all. Our family loves making this dish for lunch or dinner.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Keyword: korean beef, rice bowl, steak
Servings: 2 people

Equipment

  • 1 Rice cooker
  • 1 Pan We use the Always pan by Our Place so we can steam our veggies, remove the steamer basket, and then cook the steak in the same pan

Ingredients

Steak

  • 1 lb Skirt steak or flank steak You want a thin cut of steak

Dry Rub

  • 1 tsp Garlic powder
  • 1 tsp Ginger powder
  • Salt and pepper, to taste

Marinade

  • 1 cup Bachan's Original Japanese Barbeque Sauce
  • 1 tbsp Rice vinegar
  • ½ clove Garlic, minced

Sauce

  • cup Organic coconut aminos
  • ½ clove Garlic, minced
  • ¼ tsp Ginger powder
  • ¼ tsp Garlic powder
  • 1 tbsp Rice vinegar
  • 1 tbsp Organic agave syrup

Sauce thickener (last step when preparing the sauce)

  • ½ tbsp Cornstarch
  • ½ tbsp Water

Coconut Rice

  • 1 ½ cup Organic Jasmine rice
  • 1 can Organic coconut milk We like the canned coconut milk from Trader Joe's
  • 1 ½ cup Water

Veggies

  • 2 cups Broccoli
  • 1 Bell pepper, julienne
  • 1 bag Baby corn

Instructions

Season and add dry rub to steak

  • Salt and pepper your steak - front and back. Then add the garlic powder and ginger to the steak and dry rub it all over the front and back of the steak.
  • Add the steak to a bowl or glass container and add the Bachan's Original Japanese Barbeque Sauce, rice vinegar, and minced garlic.

Marinade the steak, then set aside

  • Put a lid or cover over the container and set aside. Let marinade for at least 20 minutes - it doesn't need to go in the fridge. If you wanted to prepare this the night before, you could leave it in the fridge to marinate for longer but you don't have to.

Cook your rice

  • Add the rice to your rice cooker, a full can of organic coconut milk (about 13.5 fl oz.) and your water - follow your rice cooker instructions.
    Tip: If you shake your can of coconut milk it should be liquid, if it does not sound like liquid sloshing around, the milk fat has cooled and hardened - just run the can, unopened, under hot water and move the can around until you can feel it has turned back to liquid.

Steam veggies

  • Cut up your broccoli if you have a full head, julienne your pepper, and prepare any other vegetables you want to steam. We use our Always pan and add about a cup of water to the bottom, place our steamer basket inside, and put the lid on. We turn the heat to medium-high and wait for the water to boil before adding our veggies. Once the water is boiling, we add the vegetables and replace the lid, steaming the vegetables for 7-10 minutes or until tender.

Cook the steak

  • Add tallow to a pan and heat at medium-high heat. Once the tallow is melted and the pan is hot, add the marinated steak. Sear the steak by cooking each side for about 3 minutes. Use a meat thermometer to check that the internal temperature is between 130℉ - 135℉.
  • Remove the steak and set aside for about 5 minutes while you prepare the sauce.

Prepare the sauce

  • Add organic coconut aminos, rice vinegar, minced garlic, ginger powder, garlic powder, and organic agave syrup to a small sauce pot on the stove. Whisk all the ingredients together, put the lid on the pot, and turn the heat up to medium. Once the mixture boils, let boil for only a minute then reduce the heat to low and simmer.
  • In a small bowl, whisk together cornstarch and water to make a slurry. Cut the heat from the saucepan and slowly pour the mixture while whisking to combine and thicken the sauce.
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2 Responses

  1. 5 stars
    Oh boy, if I could explain the absolute delectability of this recipe, I would. Unfortunately I don’t think I can. The words don’t exist. The best I can do is tell you that I was vegan for 15 years until I tried this recipe and now I’m hooked on this Korean beef!

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Andrea

Andrea is the voice behind Living Like Lacasse. She is a mom, designer, and all-around creative who loves good food, good company, and good design.

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