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Flavorful Korean BBQ Steak Rice Bowls Recipe Easy Fresh Veggie Toppings

Korean BBQ steak rice bowls - featured image
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A quick and easy Korean BBQ steak rice bowl featuring tender marinated steak, steamed rice, and fresh crunchy veggie toppings for a balanced and flavorful weeknight meal.

Ingredients

Scale
  • 1 lb flank or skirt steak, thinly sliced against the grain
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 1 teaspoon freshly grated ginger (optional)
  • 1 tablespoon rice vinegar
  • 1 teaspoon gochujang or chili paste
  • 2 cups cooked jasmine or short-grain rice (about 1 cup uncooked)
  • Optional: a splash of sesame oil mixed into the rice
  • 1 cup cucumber, thinly sliced or julienned
  • 1 cup carrots, shredded or julienned
  • 1/2 cup radishes, thinly sliced
  • 1/4 cup green onions, sliced thin
  • 1/4 cup fresh cilantro leaves (optional)
  • Toasted sesame seeds (for garnish)
  • Kimchi or pickled vegetables (optional garnish)
  • Sliced avocado (optional garnish)

Instructions

  1. Prepare the marinade by whisking together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang until sugar dissolves (about 3 minutes).
  2. Thinly slice the flank or skirt steak against the grain into 1/4 inch thick strips.
  3. Toss the sliced steak in the marinade, cover, and let sit at room temperature for 15-20 minutes or refrigerate up to 1 hour. Do not marinate longer than 2 hours.
  4. Cook 1 cup uncooked rice according to package instructions (about 15 minutes). Fluff and optionally stir in a teaspoon of sesame oil.
  5. Wash and prepare fresh veggie toppings: slice cucumbers, shred carrots, slice radishes, and chop green onions.
  6. Heat a skillet over medium-high heat until very hot. Add a teaspoon of oil and sear the marinated steak slices in batches for 1-2 minutes per side until browned and cooked through but still juicy.
  7. Assemble bowls by spooning warm rice into serving bowls, topping with seared steak, and piling on fresh veggie toppings.
  8. Sprinkle toasted sesame seeds and add optional garnishes like kimchi or avocado slices.
  9. Serve immediately with extra soy sauce or spicy mayo if desired.

Notes

Do not marinate steak longer than 2 hours to avoid mushy texture. Slice steak thinly against the grain for tenderness. Cook steak in batches to avoid steaming. Keep skillet hot for good caramelization but watch heat to prevent burning marinade sugar. Fresh veggies should be added just before serving to maintain crunch. For gluten-free, substitute soy sauce with tamari.

Nutrition

Keywords: Korean BBQ, steak rice bowl, quick dinner, easy recipe, fresh veggies, weeknight meal, marinade, healthy, flavorful

Find it online: https://nadinetable.com/flavorful-korean-bbq-steak-rice-bowls-recipe-easy-fresh-veggie-toppings/