Description
Savor a vibrant Korean BBQ steak bowl with marinated flank steak, fresh veggies, and tangy kimchi over rice. Ideal for quick weeknight dinners or meal prep!
Ingredients
Scale
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes (optional)
- 2 cups cooked rice (white or brown)
- 1 cup kimchi
- 1 cup cucumber, thinly sliced
- 1 cup carrots, julienned
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (for garnish)
- 1 tablespoon vegetable oil (for cooking)
Instructions
- In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes (if using). Whisk until the sugar is dissolved.
- Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Rinse uncooked rice under cold water until the water runs clear to remove excess starch.
- Cook the rice according to package instructions (typically 1 cup of rice to 2 cups of water, bring to a boil, then simmer covered for 15-20 minutes).
- Fluff the rice with a fork and keep warm.
- Heat a large skillet or grill pan over medium-high heat and add vegetable oil.
- Remove the steak from the marinade, allowing excess marinade to drip off. Discard the marinade.
- Place the steak in the hot skillet or grill pan. Cook for 4-5 minutes on one side without moving it.
- Flip the steak and cook for another 4-5 minutes for medium-rare, or longer for desired doneness (130°F for medium-rare, 140°F for medium, 160°F for well done).
- Remove the steak from the pan and let it rest for 5 minutes.
- Slice the steak against the grain into thin strips to ensure tenderness.
- In a bowl, start with a scoop of cooked rice as the base.
- Top with sliced steak, a scoop of kimchi, thinly sliced cucumber, and julienned carrots.
- Sprinkle with chopped green onions and garnish with sesame seeds.
Notes
- Customize your bowls with additional toppings like extra kimchi, Sriracha, pickled radishes, or soft-boiled eggs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat rice and steak before serving, adding fresh toppings just before eating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes