Description

Tender Korean BBQ–marinated steak served over warm rice with crisp veggies and a creamy gochujang sauce. Bold, balanced, and perfect for weeknights or meal prep.

Ingredients

Scale

1.5 lb flank, sirloin, or ribeye steak, trimmed

3 cups cooked white or brown rice, warm

1 cup cucumber, thinly sliced

1 cup carrots, julienned

1 cup baby spinach or blanched spinach

1/2 cup red cabbage, shredded

2 green onions, thinly sliced

2 tbsp sesame seeds

1 tbsp neutral oil, for searing

Kimchi and lime wedges, optional

MARINADE: 1/3 cup soy sauce (or tamari)

MARINADE: 2 tbsp brown sugar

MARINADE: 2 tbsp toasted sesame oil

MARINADE: 1 tbsp rice vinegar

MARINADE: 1 tbsp gochujang

MARINADE: 3 garlic cloves, minced

MARINADE: 1 tbsp grated fresh ginger

SAUCE: 1/2 cup Greek yogurt or mayonnaise

SAUCE: 1–2 tbsp gochujang, to taste

SAUCE: 1 tbsp rice vinegar

SAUCE: 1 tsp sesame oil

SAUCE: 1 tsp honey or sugar

SAUCE: 1–2 tbsp water, to thin

SAUCE: Pinch of salt

Instructions

1. Whisk marinade ingredients in a bowl. Add steak to a bag or dish, coat well, and chill 2–12 hours.

2. Cook rice if needed and keep warm. Prep vegetables and garnishes.

3. Stir sauce ingredients until smooth, thinning with water to drizzle consistency; adjust spice to taste.

4. Remove steak from marinade, pat dry, and lightly oil. Discard used marinade.

5. Heat a cast-iron skillet or grill over high. Sear steak 3–4 minutes per side (or to desired doneness).

6. Rest steak 5–7 minutes, then slice thinly against the grain.

7. Assemble bowls: add rice, arrange vegetables, and fan sliced steak on top.

8. Drizzle creamy spicy sauce, sprinkle sesame seeds and green onions, add kimchi and lime if using; serve.

Prep Time: 20 minutes (plus 2–12 hours marinating)
Cook Time: 15 minutes

Nutrition

Calories: 650 kcal
Sodium: 980 mg
Fat: 26 g
Carbohydrates: 52 g
Protein: 38 g