Korean BBQ Steak Rice Bowls
A quick and satisfying meal featuring marinated flank steak, fluffy rice, and sautéed veggies, perfect for busy weeknights.
Ingredients
For the Marinade
- 1 pound flank steak For marinating and cooking.
- 1/4 cup soy sauce For marinade.
- 1/4 cup brown sugar Adds sweetness to balance salt.
- 3 cloves garlic (minced) Essential for flavor.
- 1 tablespoon ginger (grated) For a fresh zing.
- 2 tablespoons vegetable oil Used in marinade.
For the Rice and Veggies
- 2 cups rice Cooked according to package instructions.
- 2 cups mixed fresh veggies (like bell peppers, carrots, and onions) Feel free to swap based on availability.
For the Spicy Cream Sauce
- 1/2 cup mayonnaise Base for the sauce.
- 2 tablespoons sriracha Adjust to taste for spiciness.
- 1 tablespoon lime juice Adds acidity to sauce.
Instructions
Marinating the Steak
- Marinate the flank steak in soy sauce, brown sugar, minced garlic, grated ginger, and vegetable oil for at least 30 minutes. Keep the steak in a shallow dish or a zipper bag, turning once if possible.
Cooking the Rice
- Cook the rice according to package instructions. Use a rice cooker if available. Fluff with a fork once done.
Cooking the Steak
- High heat grill or pan-sear the marinated steak to your desired doneness, then slice it thinly against the grain.
- Let the steak rest for a few minutes before slicing.
Sautéing the Veggies
- In a separate pan, sauté the fresh veggies until tender but still crisp, starting with the vegetables that take longest to cook.
Assembling the Bowls
- Assemble the bowls by placing cooked rice at the bottom, topped with sliced steak, sautéed veggies, and a drizzle of spicy cream sauce.
Serving
- Serve hot, letting everyone add more sauce to taste.
Notes
For leftovers, store rice, steak, and veggies separately for best texture. Use airtight containers for freezing.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 22gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 10g
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