Description
Korean Beef Steak Rice Bowl is a flavorful dish featuring thin slices of marinated steak served over steamed rice and topped with fresh vegetables and savory sauces. It’s a quick, customizable, and well-balanced meal with bold Korean flavors.
Ingredients
- 1 lb flank steak or ribeye, thinly sliced
- 3 cups cooked white rice (short or medium grain)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar or honey
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 2 green onions, sliced
- 1 carrot, julienned or shredded
- 1/2 cucumber, thinly sliced
- 1/2 cup kimchi (optional)
- 1 tsp sesame seeds (for garnish)
- 1 tbsp neutral oil (for cooking)
Instructions
- In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and gochujang to make the marinade.
- Add sliced steak to the marinade, tossing to coat. Marinate for at least 30 minutes or up to 2 hours.
- Heat neutral oil in a skillet or grill pan over high heat. Cook steak in batches, searing 2–3 minutes per side until browned and cooked through.
- Prepare vegetables and cook rice if not done already.
- Assemble bowls: divide rice into serving bowls, top with steak, carrots, cucumbers, green onions, and kimchi.
- Drizzle with extra sauce if desired and sprinkle with sesame seeds before serving.
Notes
- Freeze steak for 20–30 minutes before slicing to make it easier to cut thinly.
- Adjust gochujang to taste for more or less heat.
- Keep fresh vegetables separate until serving to maintain crispness if meal prepping.
- Use tamari and gluten-free gochujang for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
