A delicious and easy recipe for Korean BBQ Steak Bowls, featuring marinated flank steak and fresh vegetables served over rice.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon vegetable oil
2 cups cooked rice (white or brown)
1 cup broccoli florets
1 cup shredded carrots
1 cup sliced bell peppers (any color)
2 green onions, chopped
1 tablespoon sesame seeds
Salt and pepper to taste
Instructions
In a bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the sliced flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
Heat the vegetable oil in a large skillet over medium-high heat. Remove the steak from the marinade, allowing excess marinade to drip off, and add the steak to the skillet. Cook for about 3-4 minutes until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
In the same skillet, add the broccoli, shredded carrots, and bell peppers. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp. Season with salt and pepper to taste.
To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the stir-fried vegetables and the cooked steak.
Garnish with chopped green onions and sesame seeds before serving.
Notes
For a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the marinade.
Substitute the flank steak with chicken breast or tofu for a different protein option.