Description
These Korean BBQ Steak Bowls are a delicious and easy meal option that combines savory marinated steak with fresh vegetables over a bed of rice, perfect for a flavorful dinner.
Ingredients
Marinated Steak:
1 pound flank steak or sirloin, thinly sliced; â…“ cup low-sodium soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 teaspoon gochujang (Korean chili paste), optional for spice.
Bowls:
2 cups cooked white rice or brown rice; 1 cup shredded carrots; 1 cup cucumber, thinly sliced; 1 cup steamed broccoli; 2 green onions, sliced; 1 tablespoon sesame seeds; Extra sesame oil or soy sauce, for drizzling.
Instructions
- Marinate the Steak: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and gochujang. Add steak, toss to coat, marinate for 20 minutes to 2 hours.
- Cook the Steak: Cook marinated steak in batches in a skillet or grill pan over medium-high heat for 2–3 minutes per side until cooked through.
- Assemble the Bowls: Divide rice among four bowls. Top with steak, carrots, cucumber, broccoli, green onions. Sprinkle with sesame seeds, drizzle with extra sesame oil or soy sauce.
- Serve: Serve immediately.
Notes
- For a low-carb version, use cauliflower rice.
- Add a fried egg on top for extra protein and richness.
- Leftovers make a great lunch the next day.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 9g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg
