Korean BBQ Steak Rice Bowls
A delicious and customizable meal featuring marinated flank steak served over a bed of rice with vibrant vegetables.
Ingredients
For the Marinade
- 1 lb Flank Steak Slice into thin strips for optimal marination and grilling.
- 1/4 cup Soy Sauce The key seasoning that brings umami to the dish.
- 2 tbsp Sesame Oil Adds a nutty flavor that enhances the overall taste.
- 2 tbsp Brown Sugar Balances the saltiness of the soy sauce with sweetness.
- 2 cloves Garlic, minced For that aromatic punch.
- 1 tsp Ginger, freshly grated Brings depth and warmth.
For Serving
- 2 cups Cooked Rice A fluffy base to enjoy with the steak and veggies.
- 1 cup Mixed Vegetables Think bell peppers, carrots, and broccoli for color and nutrition.
- to taste Sesame Seeds For garnish.
- to taste Green Onions, sliced For garnish.
Instructions
Preparation
- In a mixing bowl, whisk together the soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger.
- Add the sliced flank steak to the marinade, ensuring all pieces are well-coated. Allow it to marinate for at least 30 minutes for maximum flavor.
Cooking
- Preheat a grill or skillet over medium-high heat.
- Once hot, grill the marinated steak strips for about 3-4 minutes on each side, cooking until they reach your desired doneness.
- In the same skillet, stir-fry the mixed vegetables until they’re tender yet crisp.
Serving
- To serve, place the grilled steak over a bed of cooked rice, top with the sautéed vegetables, and finish with a sprinkle of sesame seeds and sliced green onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the steak and vegetables separately for up to 2 months. When reheating, do so on low heat to avoid overcooking the steak. Consider drizzling extra sesame oil or chili sauce on top for extra flavor.