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Korean BBQ Steak Bowl

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A flavorful and vibrant Korean BBQ Steak Bowl featuring marinated flank steak over a bed of white rice, topped with fresh veggies and sesame seeds.

Ingredients

Scale
  • 1 pound flank steak
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic (minced)
  • 1 teaspoon grated ginger
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 2 cups cooked white rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 2 green onions (chopped)
  • 1 tablespoon sesame seeds

Instructions

  1. Prepare the Marinade: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, and honey until well combined.
  2. Marinate the Steak: Place the flank steak in a shallow dish and pour the marinade over it, making sure to turn the steak so that it’s fully coated. Cover and refrigerate for at least 30 minutes.
  3. Heat the Pan: Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
  4. Sear the Steak: Remove the steak from the marinade, reserving the marinade for later. Sear the steak in the hot pan for about 4–5 minutes per side for medium-rare. Once it’s beautifully browned, transfer it to a cutting board and let it rest for about 5 minutes.
  5. Thicken the Sauce: Pour the reserved marinade into the hot skillet and simmer for 2–3 minutes until it thickens slightly.
  6. Slice the Steak: Slice the rested steak thinly against the grain and toss those slices in the reduced sauce for an extra kick of flavor.
  7. Assemble the Bowls: Divide the cooked rice among bowls. Top each bowl with sliced steak, shredded carrots, sliced cucumber, and sprinkle with chopped green onions and sesame seeds.

Notes

For deeper flavor, marinate the steak overnight. Customize your toppings with other veggies like bell peppers.

Nutrition

Find it online: https://recypez.com/korean-bbq-steak-bowls-recipe/

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