Korean BBQ Steak Rice Bowls
These Korean BBQ Steak Rice Bowls are a quick and easy weeknight dinner packed with bold flavors, tender steak, and fluffy rice. Perfect for busy nights or hosting friends, this customizable dish is guaranteed to impress.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
Scale
- 1/4 cup soy sauce (low sodium works great)
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound flank steak or sirloin, thinly sliced
- 2 cups cooked white rice (jasmine or basmati are great options)
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds (for garnish)
- Sriracha or gochujang (optional, for drizzle)
Instructions
- Prepare the marinade: In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Set aside.
- Marinate the steak: Place the thinly sliced steak in a shallow dish or resealable bag. Pour the marinade over the steak, ensuring every piece is coated. Let it marinate for at least 15 minutes, or up to 2 hours for more flavor.
- Cook the rice: While the steak marinates, cook your rice according to package instructions. Fluff with a fork and keep warm.
- Prepare the veggies: Slice cucumbers, shred carrots, and chop green onions. Set them aside for assembly.
- Cook the steak: Heat a skillet or grill pan over medium-high heat. Add a drizzle of oil and cook the steak in batches, about 2-3 minutes per side, until browned and slightly caramelized. Avoid overcrowding the pan.
- Assemble the bowls: Start with a base of cooked rice, then layer the steak, shredded carrots, cucumber slices, and green onions. Sprinkle sesame seeds on top and drizzle with sriracha or gochujang for an extra kick.
Notes
For best results, slice the steak thinly and cook in small batches to avoid overcrowding the pan. You can marinate the steak and prep the veggies ahead of time for quicker assembly.
Nutrition
- Serving Size: 1 bowl
- Calories: 450500
- Sugar: 8
- Sodium: 800
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
Keywords: Korean BBQ, Steak Rice Bowls, Easy Dinner, Weeknight Meal, Korean Cuisine