Description
These Korean BBQ steak bowls feature marinated flank steak grilled to perfection, served over rice with fresh vegetables and a creamy, tangy sauce for a flavorful meal.
Ingredients
Scale
- 1 1/2 pounds flank steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 cups cooked white rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/2 cup sliced green onions
- For the creamy sauce: 1/2 cup mayonnaise, 2 tablespoons gochujang, 1 tablespoon lime juice
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger to make the marinade.
- Add the sliced flank steak to the marinade and let it sit for at least 30 minutes.
- Preheat a grill or skillet over medium-high heat.
- Grill the steak for 2-3 minutes per side until cooked to desired doneness.
- Remove steak and let it rest for 5 minutes, then slice thinly.
- Assemble bowls by placing rice in the base, topping with steak, carrots, cucumbers, and green onions.
- In a small bowl, mix mayonnaise, gochujang, and lime juice to make the creamy sauce.
- Drizzle the sauce over the bowls and serve immediately.
Notes
For a spicier version, add more gochujang to the sauce. Marinate the steak overnight for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Korean
Nutrition
- Calories: 550
- Sugar: 10g
- Fat: 25g
- Carbohydrates: 45g
- Protein: 35g