Description

These Delicious Korean BBQ Steak Rice Bowls are packed with marinated steak, fresh vegetables, and bold Asian-inspired flavor. A quick, easy, and flavorful dinner idea that’s better than takeout and ready in just 30 minutes!

Ingredients

1 pound flank steak or sirloin, thinly sliced

2 cups cooked jasmine or white rice

1 tablespoon sesame oil

2 cups mixed vegetables (carrots, bell peppers, cucumbers, or kimchi)

2 green onions, sliced

1 teaspoon sesame seeds (for garnish)

**Korean BBQ Marinade:**

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar

2 tablespoons sesame oil

2 cloves garlic, minced

1 teaspoon grated ginger

1 tablespoon gochujang (Korean chili paste)

1 teaspoon cornstarch (optional, for thicker sauce)

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Instructions

1. In a bowl, whisk together all marinade ingredients until smooth. Add steak slices and marinate for at least 20 minutes (or up to 4 hours).

2. Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon sesame oil.

3. Cook the marinated steak in batches for 2–3 minutes per side until browned and caramelized. Remove from heat and let rest.

4. If desired, pour remaining marinade into the skillet and cook for 1–2 minutes until thickened.

5. Assemble bowls by layering rice, vegetables, and sliced steak. Drizzle with extra sauce.

6. Top with sesame seeds and green onions. Serve immediately.

Notes

Substitute chicken or tofu for the steak for a lighter option.

Use brown rice, cauliflower rice, or quinoa as a base.

Adjust spice by adding more or less gochujang.

Leftovers store well for up to 3 days — great for meal prep!