Korean BBQ Steak Bowls
Indulge in the rich flavors and satisfying textures of Korean BBQ with these heart-healthy steak bowls, perfect for busy families aiming to stay nutritious.
Ingredients
For the Steak and Marinade
- 1 pound Flank steak Lean and flavorful protein source, perfect for quick cooking.
- 2 tablespoons Vegetable oil Enhances browning and flavor during cooking.
- 1 tablespoon Semi-sesame oil Adds a rich, nutty aroma; use sparingly for balance.
- 1/4 cup Soy sauce Provides savory depth; choose gluten-free if needed.
- 2 tablespoons Brown sugar Adds sweetness to balance the savory notes.
- 2 cloves Garlic Infuses the dish with aromatic goodness.
- 1 tablespoon Ginger Brings a zesty kick that brightens the flavors.
- 1/2 teaspoon Black pepper Adds warmth without overpowering.
For Serving
- 2 cups Jasmine rice The perfect base for these flavors, light and fluffy.
- 2 each Green onions Fresh garnish that adds zing and color.
- 1 cup Shredded carrots Introduce sweetness and crunch.
- 1 cup Cucumber Refreshing and crisp texture that balances the richness.
- 1/2 cup Mayonnaise Creamy element, or swap in Greek yogurt for health boost.
- 1 tablespoon Sriracha sauce A spicy kick to enhance flavor.
- 1 tablespoon Lime juice A burst of acidity to brighten each bite.
- 1 tablespoon Honey Extra sweetness to balance the savoriness.
- 1 teaspoon Salt Amplifies all the other flavors, use wisely.
Instructions
Preparation
- Thinly slice the flank steak against the grain to ensure tenderness.
- Prepare the marinade: In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, black pepper, and sesame oil.
- Add the steak to the marinade, mixing well to coat evenly. Let marinate for at least 15 minutes.
- Cook the jasmine rice according to package directions.
- Chop green onions, shred carrots, and slice cucumbers.
Cook/Assemble
- Heat vegetable oil in a skillet over medium-high heat.
- Add the marinated flank steak, cooking for about 3 to 5 minutes until browned.
- Meanwhile, mix mayonnaise with Sriracha, lime juice, and honey.
- Remove steak from heat and let it rest for a minute before slicing.
Serve
- In a bowl, layer jasmine rice first.
- Add sliced steak over the rice, then top with green onions, shredded carrots, and cucumber.
- Drizzle the spicy mayo dressing over each bowl; enjoy warm.
Notes
Perfect for meal prep and easy to customize with different vegetables. Store leftovers in airtight containers for up to three days. Consider swapping soy sauce for tamari for a gluten-free version.