Beef & Mushroom Korean Grain Bowls

Mix and match ingredients and loaded with protein and veggies, our Beef and Mushroom Korean Grain Bowls will be your new favorite meal!  Use a bottled sauce and packaged ready-to-serve rice to make these grain bowls even easier.

I love a grain bowl.  And, according to Pinterest, I’m not the only one.  It’s such an easy meal to make lunch or dinner, with whatever ingredients  you have on hand.  Whether you’re in the mood for Asian, Mediterranean or Mexican there’s a grain bowl for you.

This Beef and Mushroom Korean Grain Bowl was inspired by beautiful mushrooms that I found at my local farmer’s market.  Coupled with some amazing leftover sirloin steak that we grilled the previous night?  Winner winner grain bowl dinner.

Beef & Mushroom Korean Grain Bowls

You can make everything in one skillet, or use two to really crank this meal out fast.   Whatever works best for you!  To make things go super quickly, just prep all of your ingredients before you start cooking, and you’ll have dinner ready in less than ten minutes.

Bring a skillet to medium high heat and add in a splash of oil.  Toss in sliced mushrooms and allow to brown on one side, then flip.  Once cooked through and golden, remove them from the skillet and place in a medium sized bowl.

Meanwhile, microwave frozen vegetables if using until warmed through.  Drain and add the veggies to the mushrooms.

Return the skillet to medium high heat and coat with cooking spray.   Carefully break the eggs into the skillet, being sure not to break the yolks.  Reduce the heat to medium.  Cook until whites are set and yolks are still runny.  Remove the eggs to a plate and keep warm.

Bring the skillet back to medium high heat and add another splash of oil.  Add in the rice (if using rice that you must cook first, allow it to cool completely before using it in this recipe).  If you’re using them, also toss in the enoki mushrooms.  Stir until heated through, then add in a tablespoon of soy sauce.  Pour the rice into a serving bowl, then wipe out the skillet.

Return the skillet to the stovetop.  Over medium heat, add another splash of oil, the Gochujang sauce and the steak.  Stir until well coated and warmed through. Remove from heat and sprinkle with sesame seeds.

Prepare your grain bowls by layering the rice mixture, the mushroom and veggies, steak, then top with an egg.  Garnish with additional sesame seeds and sliced radish.

Beef & Mushroom Korean Grain Bowl

Yield: 4 servings

Mix and match ingredients and loaded with protein and veggies, our Beef and Mushroom Korean Grain Bowls will be your new favorite meal!  Use a bottled sauce and packaged ready-to-serve rice to make these grain bowls even easier.

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Ingredients

• 2-3 cups cooked and cooled rice (i.e. Minute Ready to Serve Family Bowls are perfect for this recipe!)
• 8 ounces baby bella mushrooms
• 12 ounces frozen mixed vegetables
• 4 eggs
• 1 c. enoki mushrooms
• 2 c. chopped cooked steak (or protein of choice)
• 3/4 c. Gochujang sauce
• Vegetable oil
• 1 Tb. soy sauce
• Garnish: sesame seeds, cilantro, sliced watermelon radish

Instructions

1. You can make everything in one skillet, or use two to really crank this meal out fast.   Whatever works best for you!  To make things go super quickly, just prep all of your ingredients before you start cooking, and you'll have dinner ready in less than ten minutes.
2. Bring a skillet to medium high heat and add in a splash of oil.  Toss in sliced mushrooms and allow to brown on one side, then flip.  Once cooked through and golden, remove them from the skillet and place in a medium sized bowl.  
3. Meanwhile, microwave frozen vegetables if using until warmed through.  Drain and add the veggies to the mushrooms.
4. Return the skillet to medium high heat and coat with cooking spray.   Carefully break the eggs into the skillet, being sure not to break the yolks.  Reduce the heat to medium.  Cook until whites are set and yolks are still runny.  Remove the eggs to a plate and keep warm.
5. Bring the skillet back to medium high heat and add another splash of oil.  Add in the rice (if using rice that you must cook first, allow it to cool completely before using it in this recipe).  If you're using them, also toss in the enoki mushrooms.  Stir until heated through, then add in a tablespoon of soy sauce.  Pour the rice into a serving bowl, then wipe out the skillet.
6. Return the skillet to the stovetop.  Over medium heat, add another splash of oil, the Gochujang sauce and the steak.  Stir until well coated and warmed through. Remove from heat and sprinkle with sesame seeds.
7. Prepare your grain bowls by layering the rice mixture, the mushroom and veggies, steak, then top with an egg.  Garnish with additional sesame seeds, cilantro and sliced radish.  

Here are a few other grain bowls you might love!  Check out our Quinoa and Veggie Mediterranean Grain Bowl for an awesome and easy lunch.  If you love sushi, don’t miss this Spicy California Roll Sushi Bowl!

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