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A Delicious and Easy Recipe

A Delicious and Easy Recipe
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★★★★★

4.8 from 17 reviews

Korean BBQ Steak Bowls combine tender marinated flank steak with vibrant fresh vegetables and flavorful kimchi over a bed of fluffy rice. This easy-to-make dish offers a perfect balance of savory, sweet, and spicy flavors, making it an ideal weeknight dinner that’s both satisfying and nutritious.

Ingredients

Scale

Marinade and Steak

  • 1 lb flank steak
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon red pepper flakes (optional)

Bowls and Garnishes

  • 2 cups cooked rice (white or brown)
  • 1 cup kimchi
  • 1 cup cucumber, thinly sliced
  • 1 cup carrots, julienned
  • 1 avocado, sliced
  • 2 green onions, chopped
  • Sesame seeds for garnish
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prepare the Marinade: In a medium bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and red pepper flakes if using. Whisk thoroughly until the sugar dissolves to create a flavorful marinade.
  2. Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor infusion.
  3. Rinse and Cook Rice: Rinse uncooked rice under cold water until water runs clear to remove excess starch. Cook according to package instructions—use a 1:2 rice to water ratio, bringing to a boil then reducing heat to low, covering and simmering for 45 minutes for brown rice or 15-20 minutes for white rice.
  4. Fluff and Keep Rice Warm: Once cooked, fluff rice gently with a fork and keep warm while preparing the steak.
  5. Heat the Cooking Surface: Preheat a grill pan, cast-iron skillet, or outdoor grill to medium-high or high heat to get a good sear on the steak.
  6. Cook the Steak: Remove the steak from the marinade and let excess drip off. Discard leftover marinade. Place the steak on the hot surface and cook without moving for 4-5 minutes.
  7. Flip and Continue Cooking: Flip the steak and cook another 4-5 minutes for medium-rare doneness (130°F). Adjust cooking time for your preferred doneness: 140°F for medium or 150°F for medium-well.
  8. Rest the Steak: Remove the steak and let it rest for 5-10 minutes to allow juices to redistribute, ensuring tender and juicy meat.
  9. Slice the Steak: Slice the rested steak thinly against the grain for maximum tenderness and the best texture in your bowls.
  10. Assemble the Bowls: Start with a generous scoop of the cooked rice as the base in each serving bowl.
  11. Add Toppings: Top with slices of steak, a scoop of kimchi, cucumber slices, julienned carrots, avocado slices, and sprinkle with chopped green onions.
  12. Garnish and Serve: Finish with a sprinkle of sesame seeds and fresh cilantro if desired. Serve immediately and enjoy your vibrant, flavorful Korean BBQ Steak Bowl!

Notes

  • Marinating the steak longer (up to 4 hours) intensifies the flavor but even a 30-minute marinate works well.
  • For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
  • Use a meat thermometer to achieve your preferred steak doneness accurately.
  • Kimchi adds a tangy, spicy kick and can be found in many grocery stores or Asian markets.
  • Julienning the carrots and thinly slicing cucumbers ensures a nice crunch in every bite.
  • Leftover steak can be refrigerated for up to 3 days and reheated for quick meals.
  • Optional garnish of fresh cilantro adds brightness but can be omitted if not preferred.
  • Brown rice takes longer to cook but adds more fiber and nutrients compared to white rice.

Nutrition

Keywords: Korean BBQ, steak bowls, flank steak recipe, easy dinner, Korean cuisine, marinated steak, healthy bowls, kimchi, sesame oil

Find it online: https://cookwithlea.com/a-delicious-and-easy-recipe/