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Dinner recipe · from the recipe book

Korean Sirloin and Kimchi Brown Rice Bowls

Tender, garlicky soy-glazed sirloin over nutty brown rice with tangy kimchi, wilted spinach and crisp carrot, finished with toasted sesame.

Korean Sirloin and Kimchi Brown Rice Bowls

Ingredients

  • 1⅓ cups240 gLong-grain brown rice, dry
  • 1¼ lb600 gTop sirloin steaksliced thinly across the grain
  • 2 cups300 gKimchichopped
  • 2 tbsp30 gLow-sodium soy sauce
  • 2⅛ tsp packed10 gBrown sugar
  • 3 cloves9 gGarlicminced
  • 1 tbsp grated6 gFresh gingergrated
  • ½ tsp1 gCrushed red pepper
  • 2¼ tsp10 gToasted sesame oil
  • 2¼ tsp10 gCanola oil
  • 5 cups loosely packed150 gBaby spinach
  • 2 medium120 gCarrotscut into matchsticks
  • 2 medium30 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Bring a large pot of water to a rolling boil. Rinse the brown rice, add it and boil uncovered like pasta for 26 to 28 minutes, until tender, then drain well and cover to keep warm.
  2. While the rice cooks, stir together the soy sauce, brown sugar, garlic, ginger, red pepper flakes and half the sesame oil. Toss the sirloin in this marinade and let it sit for 10 minutes.
  3. Heat a large skillet over medium-high heat with a little of the canola oil. Add the spinach and cook 1 to 2 minutes until just wilted; toss with the remaining sesame oil and set aside.
  4. Add the remaining canola oil to the skillet and heat until shimmering. Add the sirloin in a single layer, in batches if needed, and sear 1 to 2 minutes per side until browned and it reaches 145°F (63°C); move to a plate and rest 3 minutes.
  5. Pour any marinade left in the bowl into the hot skillet with the kimchi and cook 1 to 2 minutes until warmed and lightly caramelized.
  6. Divide the rice among four bowls. Top with the sirloin, kimchi, spinach and raw carrot, then scatter with the green onion and sesame seeds.

Contains: Fish, Gluten, Soy, Sesame. Some brands contain shellfish.

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Saved in the Every Helping recipe book on October 19, 2026.

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