Korean Steak Bowls

Korean Steak Bowls

cooking-time25 mins cooking-servings4 to 5 SERVINGS


  • Sadia beef cubes x 1 packet
  • Fine sea salt and freshly-cracked black pepper
  • 1 tbsp avocado oil (or any high-heat oil)
  • 1-2 tbsp  soy sauce

  • 1 bag (14 ounce) coleslaw
  • 1 cucumber, sliced into half moons
  • 1 cup fresh cilantro, chopped
  • 2/3 cup green onions, thinly-sliced
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil (optional)

  • 1/3 cup plain Greek yoghurt (or mayo)
  • 2 tbsp gochujang paste

  • 2 cups white or brown rice


  1. Cook the rice.
  2. Make the sauce by whisking the Greek yoghurt and gochujang together, until combined. For a more drizzly dressing, whisk in a few extra tablespoons of water until the mix reaches your desired consistency. And if it tastes a bit too spicy, stir in some extra Greek yoghurt. Make sure to consume within 3 days.
  3. Make the slaw by tossing all ingredients together in a large bowl until combined. Store in refrigerator until ready to be served.
  4. Season the beef evenly with a generous pinch of salt and a few twists of freshly-cracked black pepper.
  5. Heat the oil in a large sauté pan over high heat until it is shimmering. (You want the pan to be very hot!)
  6. Quickly add the beef cubes to the pan in an even layer.
  7. Cook the beef for 2 minutes without stirring.
  8. Flip and cook the beef for about 2 more minutes, or until the steak is seared on both sides and cooked to your desired level of doneness.
  9. Transfer beef to a clean bowl and toss with soy sauce.
  10. Assemble the bowls. In your serving bowls, layer a portion of rice, slaw and beef. 
  11. Split into equal portions. Allow the dish to cool before storing in refrigerator.
  12. Drizzle generously with the spicy sauce and an optional sprinkle of chopped cilantro for garnish when serving.

Beef Cubes

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