Korean BBQ Steak Bowls Recipe
Korean BBQ Steak Bowls are a flavorful and easy-to-make meal featuring tender sliced flank or sirloin steak served over fluffy jasmine rice, topped with stir-fried vegetables, green onions, and sesame seeds. Optional additions like kimchi, red pepper flakes, and sriracha add an authentic Korean spicy kick, making this dish perfect for a quick dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
Scale
Steak and Rice
- 1 pound flank or sirloin steak, sliced thinly
- 2 cups jasmine rice, cooked
Vegetables
- 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, snap peas), stir-fried
Garnishes and Optional Extras
- 2 tablespoons chopped green onions
- 1 tablespoon toasted sesame seeds
- Kimchi, for serving (optional)
- Red pepper flakes, to taste (optional)
- Sriracha sauce, to taste (optional)
Instructions
- Prepare the rice: Cook the jasmine rice according to package instructions until fluffy and tender. Set aside.
- Cook the steak: Slice the flank or sirloin steak thinly against the grain. In a hot skillet over medium-high heat, quickly sear the steak slices until cooked through but still tender, about 2-3 minutes per side depending on thickness. Remove from heat and set aside.
- Stir-fry the vegetables: In the same skillet, add a small amount of oil and stir-fry your choice of vegetables over medium-high heat until crisp-tender, about 4-5 minutes. Season with salt and pepper to taste.
- Assemble the bowls: In serving bowls, place a generous scoop of jasmine rice as the base. Top with the stir-fried vegetables, then layer the sliced steak on top.
- Add garnishes: Sprinkle chopped green onions and toasted sesame seeds over the bowls for added texture and flavor.
- Serve with optional sides: Offer kimchi on the side, along with optional red pepper flakes and sriracha sauce for those who enjoy extra spice.
Notes
- For more flavor, marinate the steak in soy sauce, garlic, and ginger for 30 minutes before cooking.
- Feel free to customize the vegetables based on what you have on hand or prefer.
- Leftover bowls can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
- Adjust the level of spice by controlling the amount of red pepper flakes and sriracha added.
Keywords: Korean BBQ, Steak Bowl, Jasmine Rice, Stir-Fried Vegetables, Korean Cuisine, Easy Dinner, Quick Meal
Find it online: https://thehungrymason.com/korean-bbq-steak-bowls-recipe/
