Description
Juicy marinated steak, jasmine rice, and crisp veggies make these Korean BBQ Steak Rice Bowls the ultimate flavor-packed weeknight meal.
Ingredients
1 ½ lbs flank steak or sirloin, thinly sliced
¼ cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp grated ginger
2 tbsp rice vinegar
2 tbsp gochujang
1 tbsp honey
1 tbsp vegetable oil
3 cups cooked jasmine rice
1 cup shredded carrots
1 cup thinly sliced cucumber
1 cup shredded purple cabbage
1 green onion, sliced
1 tbsp toasted sesame seeds
1 fried or poached egg per bowl (optional)
Fresh cilantro for garnish
Instructions
1. Whisk together soy sauce, sugar, sesame oil, garlic, ginger, vinegar, gochujang, honey, and oil.
2. Add sliced steak and marinate for at least 30 minutes.
3. Heat skillet or grill pan over medium-high heat and cook steak 2–3 minutes per side.
4. Warm jasmine rice and prep vegetables.
5. Assemble bowls with rice, steak, and veggies.
6. Top with sesame seeds, green onion, and egg if desired.
7. Serve immediately.
Notes
Slice beef thinly against the grain for tenderness.
Store leftovers in airtight containers for up to 3 days.
Add extra gochujang or soy sauce for a spicier flavor.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Grilling / Pan-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8
- Sodium: 870
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 85