Korean BBQ Steak Bowls
A quick and satisfying meal featuring marinated steak, fresh vegetables, and rice, perfect for busy weeknights.
Ingredients
For the Marinade
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes (optional)
Main Ingredients
- 1 lb flank steak
- 2 cups cooked rice (white or brown)
- 1 cup kimchi
- 1 cup cucumber, thinly sliced
- 1 cup carrots, julienned
- 1 avocado sliced
- 2 green onions chopped
Instructions
Preparation
- In a medium bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and red pepper flakes. Whisk until dissolved.
- Place the flank steak in a resealable bag, pour the marinade over it, seal the bag, and refrigerate for at least 30 minutes.
- Cook your rice according to the package instructions.
Cooking
- Heat a grill pan over medium-high heat.
- Remove the steak from the marinade and discard the marinade.
- Grill the steak for 4-5 minutes on each side until it reaches your desired doneness.
- Let the steak rest for a few minutes, then slice against the grain.
Assembly
- Start with a base of rice in each bowl.
- Top with sliced steak, kimchi, cucumber, carrots, avocado, and green onions.
- Garnish with sesame seeds and cilantro if desired.
Notes
Store components separately in the fridge for up to 3 days. You can freeze the steak for up to 2 months. Reheat using an air fryer or oven to maintain texture.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 40gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 10g
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