Description
Indulge in the sweetness and umami of these Korean BBQ Steak Rice Bowls! Perfect for a cozy weeknight dinner or meal prepping.
Ingredients
Scale
- 1 lb beef steak (flank or sirloin recommended)
- 1 cup white or brown rice
- 2 cups water (for cooking rice)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup mixed vegetables (bell peppers, broccoli, carrots)
- 1 green onion, chopped
- 1 tablespoon sesame seeds (for garnish)
Instructions
- In a pot, bring 2 cups of water to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for about 15-20 minutes until cooked.
- In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and ginger. Whisk together until sugar dissolves.
- Thinly slice the beef steak against the grain and add it to the marinade. Toss to coat, and let it marinate for at least 10 minutes.
- Heat a large skillet over medium-high heat. Add the marinated beef and cook for about 4-6 minutes, stirring occasionally, until cooked through and nicely browned.
- In the same skillet, add the mixed vegetables and cook for about 3-4 minutes until tender and vibrant.
- Divide the cooked rice among four bowls. Top with the cooked beef and sautéed vegetables. Sprinkle with chopped green onions and sesame seeds.
- Drizzle any leftover marinade over the bowls and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet. Substitute steak for chicken or venison for a different protein experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg