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Korean Bbq Steak Bowls

Flavor-Packed Korean BBQ Steak Bowls for Easy Weeknight Dinners

Korean BBQ Steak Bowls are a quick, flavorful weeknight dinner featuring marinated flank steak and jasmine rice.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 lb Flank Steak or sirloin/ribeye for richer flavor
  • 2 tbsp Vegetable Oil olive oil can be used as preference
  • 1 tbsp Sesame Oil use sparingly
  • 1/4 cup Soy Sauce gluten-free if needed
  • 2 tbsp Brown Sugar can substitute with honey
  • 3 cloves Garlic fresh preferred
  • 1 tbsp Ginger freshly grated or ground ginger can substitute
  • 1 pinch Black Pepper regular or white pepper can be used
For the Rice and Toppings
  • 1 cup Jasmine Rice consider swapping with quinoa or cauliflower
  • 2 Green Onions can substitute with chives
  • 1 cup Shredded Carrots bell peppers or snap peas can be alternatives
  • 1 whole Cucumber slice just before serving
For the Spicy Cream Sauce
  • 1/4 cup Mayonnaise Greek yogurt is a lighter alternative
  • 2 tbsp Sriracha Sauce adjust to suit your spice level
  • 1 whole Lime juice
  • 1 tbsp Honey can substitute with agave syrup
  • 1 pinch Salt adjust to taste

Equipment

  • medium bowl
  • heavy skillet
  • small bowl

Method
 

Step-by-Step Instructions
  1. Marinate the Steak: In a medium bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Coat the flank steak evenly and let rest for at least 30 minutes.
  2. Prepare Rice and Vegetables: Cook jasmine rice per package instructions, typically boiling it in water. Chop green onions, shred carrots, and slice cucumber while rice cooks.
  3. Make Spicy Cream Sauce: Mix mayonnaise, sriracha, lime juice, honey, and salt in a small bowl, whisk until smooth and creamy.
  4. Sear the Steak: Preheat skillet over high heat, add oil, and sear flank steak for 3-5 minutes on each side until a dark crust forms.
  5. Rest and Slice Steak: Remove steak, let rest for 5-10 minutes, then slice thinly against the grain.
  6. Assemble Bowls: Fill serving bowls with warm rice, top with sliced steak, green onions, carrots, and cucumber, then drizzle with spicy cream sauce.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 750IUVitamin C: 15mgCalcium: 30mgIron: 3mg

Notes

Marinate steak longer for enhanced flavors. Always slice against the grain for tenderness. Customize veggies to your liking.

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