Korean BBQ Steak Rice Bowls
Delicious and easy-to-make Korean BBQ Steak Rice Bowls featuring marinated steak, fresh veggies, and fluffy rice.
Ingredients
For the Steak Marinade
- 1 lb Flank Steak Consider low-sodium options for a healthier dish.
- 1/4 cup Soy Sauce Low-sodium preferred.
- 2 tablespoons Brown Sugar
- 1 tablespoon Sesame Oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
For Assembly
- 4 cups Cooked Rice Preferably jasmine or short-grain rice.
- 1 cup Carrots, thinly sliced or julienned
- 1 cup Bell Peppers, sliced
- 1 medium Cucumber, thinly sliced
- Green Onions, for garnish
- Sesame Seeds, for garnishing
Instructions
Preparation
- In a bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, and minced ginger. Mix well. Add the flank steak and let it marinate for at least 15 minutes.
- Prepare your rice according to package instructions. Fluff it up with a fork once it’s done.
Cooking
- In a skillet over medium heat, add a splash of sesame oil and sauté the sliced carrots and bell peppers for 3-4 minutes until they are tender yet crisp. Add the cucumber slices at the end to keep them crunchy.
- Remove the steak from the marinade and cook it in a hot skillet over medium-high heat for about 4-5 minutes per side or until it reaches your desired level of doneness. Let it rest before slicing it thinly against the grain.
Assembly
- In serving bowls, layer the cooked rice, sautéed vegetables, and sliced steak. Garnish with green onions and a sprinkle of sesame seeds.
Notes
For maximum tenderness, always cut the steak against the grain. Marinate longer for deeper flavor. Customize with your favorite vegetables and add heat if desired.