Making Korean Bbq Steak Bowls
Making Korean Bbq Steak Bowls combines bold flavors and textures for a mouth-watering dinner experience.
Equipment
- heavy skillet
Ingredients
Ingredients
- 1 lb Flank steak (or sirloin or ribeye)
- 2 tbsp Vegetable oil (or olive oil, for cooking)
- 1 tbsp Sesame oil (use sparingly)
- 1/4 cup Soy sauce (gluten-free if needed)
- 2 tbsp Brown sugar (or honey)
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (grated or ground)
- 1/2 tsp Black pepper
- 2 cups Jasmine rice (cooked)
- 4 stalks Green onions (chopped)
- 1 cup Shredded carrots (or bell peppers or snap peas)
- 1 cup Cucumber (sliced)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tbsp Sriracha sauce
- 1 tbsp Lime juice (or lemon juice)
- 1 tbsp Honey (or agave syrup)
- 1/4 tsp Salt
Instructions
Instructions
- Combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper in a bowl and whisk until the sugar dissolves.
- Add flank steak and coat thoroughly; marinate for at least 30 minutes or up to overnight.
- Cook jasmine rice until fluffy and separate.
- Chop green onions, shred carrots, and slice cucumber into thin matchsticks.
- Whisk mayonnaise, sriracha, lime juice, honey, and a pinch of salt until smooth and adjust heat to taste.
- Heat a heavy skillet over high heat until very hot, add a tablespoon of neutral oil to coat.
- Sear the marinated steak 3-5 minutes per side until a dark crust forms and interior reaches about 125-130°F for medium-rare.
- Rest steak on a cutting board for 5-10 minutes, then slice thinly across the grain.
- Divide warm jasmine rice among bowls, top with sliced steak, green onions, shredded carrots, cucumber, and drizzle with spicy cream sauce.
- Finish with an extra squeeze of lime or a dash of sriracha to taste.