Name: Korean Steak Dinner Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb flank steak (or ribeye or sirloin), thinly sliced against the grain; 3 tbsp soy sauce; 1 tbsp sesame oil; 2 tbsp brown sugar or honey; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 1–2 tbsp gochujang (Korean chili paste); 2 tbsp mayonnaise; 1 tsp lime juice; 3 cups cooked short-grain white rice; 1/2 cup kimchi, chopped; 1/2 cucumber, thinly sliced; 2 green onions, thinly sliced; 1 tbsp sesame seeds

Description

Juicy marinated steak served over fluffy rice with a creamy spicy sauce and fresh toppings, bringing restaurant-quality Korean flavors to your weeknight table in under 30 minutes.

Ingredients

Scale

1 lb flank steak (or ribeye or sirloin), thinly sliced against the grain

3 tbsp soy sauce

1 tbsp sesame oil

2 tbsp brown sugar or honey

3 cloves garlic, minced

1 tsp fresh ginger, grated

1–2 tbsp gochujang (Korean chili paste)

2 tbsp mayonnaise

1 tsp lime juice

3 cups cooked short-grain white rice

1/2 cup kimchi, chopped

1/2 cucumber, thinly sliced

2 green onions, thinly sliced

1 tbsp sesame seeds

Instructions

1. In a bowl, whisk soy sauce, sesame oil, brown sugar, garlic, ginger and 1 tbsp gochujang. Add steak, toss to coat, and marinate 15 minutes (or up to overnight).

2. Heat a large skillet or grill pan over high heat. Sear steak slices 1–2 minutes per side until caramelized and medium-rare. Remove and let rest 5 minutes, then slice thinly.

3. While steak rests, whisk mayonnaise with remaining gochujang and lime juice to make the creamy sauce.

4. Divide rice among four bowls. Top each with steak slices.

5. Drizzle creamy gochujang sauce over steak and rice.

6. Garnish with kimchi, cucumber slices, green onions and sesame seeds. Serve immediately.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 550
Sodium: 700
Fat: 20
Carbohydrates: 50
Protein: 35