Korean BBQ Steak Rice Bowls

$- 1 lb flank steak, thinly sliced - ½ cup soy sauce - 2 tablespoons brown sugar - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 carrot, julienned - ½ cucumber, thinly sliced - 2 green onions, finely chopped - Sesame seeds - Sriracha sauce (optional) The main ingredients in this dish are simple yet packed with flavor. The flank steak is tender and absorbs the marinade well. The soy sauce adds depth, while the brown sugar balances the saltiness. Garlic and ginger give a nice kick to the marinade, making it aromatic and tasty. For the rice, I love using jasmine rice. It has a lovely aroma and a slightly sticky texture that holds up well under the steak and veggies. Broccoli and carrots add crunch, while cucumber provides a refreshing bite. Finally, don’t forget the garnishes! Green onions add a fresh taste, and sesame seeds give a nice crunch. If you like heat, a drizzle of Sriracha sauce does the trick! {{ingredient_image_2}} - Mixing the marinade ingredients: Start by mixing ½ cup of soy sauce, 2 tablespoons of brown sugar, 3 minced garlic cloves, 1 tablespoon of minced ginger, 2 tablespoons of sesame oil, and 1 teaspoon of black pepper in a bowl. Whisk until the sugar dissolves. - Coating the flank steak: Add 1 lb of thinly sliced flank steak to the bowl. Make sure every piece is covered in the marinade. - Recommended marination time: Cover the bowl and let it sit in the fridge for at least 30 minutes. For a deeper flavor, marinate it for up to 2 hours. - Preheating the grill pan or skillet: Heat your grill pan or skillet over medium-high heat until it’s hot. - Searing the steak slices: Take the steak out of the marinade. Let the extra liquid drip off. Cook the slices in batches for about 2-3 minutes on each side. Look for a nice char. - Cooking tips for perfect doneness: Use a meat thermometer. Aim for 130°F for medium-rare. Adjust time if you like it more cooked. - Preparing the rice base: Start with 2 cups of cooked jasmine rice. Spoon a generous amount into each bowl. - Layering the steak and vegetables: Place the grilled steak on top of the rice. Add steamed broccoli, julienned carrot, and cucumber slices for color and crunch. - Final garnishing touches: Top with chopped green onions and sesame seeds. Drizzle with Sriracha if you want some heat! Marinating is key for great flavor. Time matters a lot. You should marinate your steak for at least 30 minutes. If you can wait, try 2 hours. This will help the flavors sink in well. Choose the right cut of meat. Flank steak is great for this dish. It has a good balance of fat and flavor. You can also use skirt steak for a similar taste. To achieve the perfect sear on your steak, heat your grill pan well. A hot surface gives you that nice char. Cook the steak for about 2-3 minutes on each side. This will lock in the juices and flavors. If you don’t have a grill pan, you can also pan-sear. Both methods work well. Just remember, don’t overcrowd the pan. Cook in batches if needed. Make your bowls look great! Use colorful ingredients to catch the eye. Bright green broccoli and orange carrots look amazing together. Try serving the rice bowls in fun, colorful dishes. You can also add edible flowers or microgreens for a fancy touch. This makes the meal feel special and inviting. Pro Tips Marinade Time: For the best flavor, let the steak marinate for at least 1 hour, or up to 2 hours for a deeper taste profile. High Heat Cooking: Make sure your grill pan or skillet is preheated properly to achieve that perfect sear on the steak. Layering Flavors: Don’t hesitate to add more vegetables or toppings like avocado or pickled radish for added texture and flavor. Serving Suggestions: Serve with extra sauce on the side for those who enjoy a saucier bowl, enhancing the overall experience. {{image_4}} You can switch up the flank steak for other cuts. Sirloin or ribeye will work well. If you want a non-beef option, try chicken or tofu. Both will soak up the marinade nicely. For veggies, feel free to mix and match. Use bell peppers for sweetness or snap peas for crunch. You can also add spinach or kale for a boost of nutrients. Want more flavor? Try adding spices like paprika or cumin to the marinade. Fresh herbs like cilantro or basil can brighten the dish. If you love heat, add more Sriracha or a touch of gochujang, a Korean chili paste. This will give your rice bowls a spicy twist that many will enjoy. For meal prep, pack the rice and steak separately. This keeps the rice fluffy and the steak juicy. You can use small containers for each side. Pair these rice bowls with a simple salad or kimchi. A fresh cucumber salad works great too. It adds a cool crunch that balances the rich flavors of the beef. Store any leftover Korean BBQ steak rice bowls in the fridge. Use airtight containers for best results. This keeps the flavors fresh and prevents spills. Let the dish cool down first before sealing it. I recommend using glass containers for easy reheating. They also help you see what's inside. To reheat, take the rice and steak out. This keeps each part tasty. Heat the steak in a skillet over medium heat. This way, it stays juicy. For the rice, add a splash of water. Cover it with a lid and warm it for a few minutes. Stir often to heat evenly. Yes, you can freeze this dish! Just make sure the steak and rice are cool. Store them in freezer-safe bags or containers. Squeeze out all the air before sealing. This helps avoid freezer burn. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for best taste. You should marinate the steak for at least 30 minutes. This gives it good flavor. For even better taste, try to marinate it for 1 to 2 hours. The longer you marinate, the more flavor it absorbs. Keep it in the fridge while marinating to keep it fresh. Yes, you can use other rice types. Jasmine rice is best for its soft texture. You can also try brown rice for a nutty flavor. Sushi rice works well too, giving a sticky texture. Just make sure to cook it properly for the best taste. Several side dishes pair nicely with these rice bowls. Here are some ideas: - Kimchi: This spicy fermented cabbage adds zing. - Pickled vegetables: They give a nice crunch and contrast. - Edamame: These young soybeans are healthy and tasty. - Miso soup: A warm soup adds comfort to your meal. These sides enhance the flavors and make it a complete meal. Yes, you can make them ahead. Prepare the steak and rice in advance. Store them in the fridge in separate containers. You can also chop the veggies early. When you're ready to eat, just heat the steak and rice. This saves time on busy days and makes meals easy. This blog post guides you in making Korean BBQ Steak Rice Bowls. You learned what ingredients to use and how to prepare them with step-by-step instructions. We explored tips for marinating, cooking, and presenting your dish. Remember, personalizing this recipe with your favorite veggies can elevate your meal. Enjoying the flavors comes easy when you follow these simple steps. Now, you can impress anyone with your delicious rice bowls!$

Korean BBQ Steak Rice Bowls

A delicious and vibrant dish featuring marinated flank steak served over jasmine rice with fresh vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Korean

Servings 4

Calories 500 kcal

Ingredients

1 lb flank steak, thinly sliced against the grain
½ cup soy sauce
2 tablespoons sugar (brown sugar for a deeper flavor works great)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons sesame oil
1 teaspoon freshly ground black pepper
2 cups cooked jasmine rice
1 cup broccoli florets, steamed until vibrant green
1 carrot julienned or thinly sliced
½ cucumber thinly sliced or spiralized for an elegant touch
2 green onions finely chopped
to taste sesame seeds for garnishing
to taste Sriracha sauce (optional, for added heat)

Instructions

In a mixing bowl, combine the soy sauce, brown sugar, minced garlic, ginger, sesame oil, and black pepper to create a flavorful marinade for the steak. Whisk the mixture thoroughly until the sugar has completely dissolved, ensuring a well-blended marinade.
Introduce the thinly sliced flank steak to the marinade, ensuring each piece is fully coated in the delicious mixture. Cover the bowl tightly and allow the steak to marinate in the refrigerator for a minimum of 30 minutes. For a richer flavor, extend the marination time up to 2 hours.
Preheat a grill pan or skillet over medium-high heat until it's sizzling. Once hot, remove the steak from the marinade, allowing excess liquid to drip off (discard the remaining marinade). Cook the slices in batches to avoid overcrowding, searing each side for about 2-3 minutes until beautifully charred and cooked to your liking.
As the steak cooks, prepare the rice bowls. Start by spooning a generous portion of cooked jasmine rice into each individual bowl, making a cozy base for the toppings.
Once the steak is cooked, layer the grilled steak portions over the rice in each bowl. Add the steamed broccoli, julienned carrot, and cucumber slices on top, introducing layers of crunch and freshness to the dish.
For a finishing touch, generously garnish the bowls with finely chopped green onions and a sprinkle of sesame seeds to enhance the flavor and appearance. If you crave some heat, drizzle with Sriracha sauce for an exciting kick.
Serve the Korean BBQ steak rice bowls immediately, allowing everyone to indulge in the vibrant flavors and textures. Enjoy your flavorful feast!

Notes

Use colorful bowls to showcase the vibrant ingredients, and consider adding edible flowers or microgreens for an extra touch of elegance.

Keyword easy, healthy, Korean BBQ, rice bowl, steak