Description
Korean BBQ Steak Bowls are a flavorful and easy-to-make meal featuring tender flank or sirloin steak served over fluffy jasmine rice with stir-fried vegetables. Garnished with chopped green onions and sesame seeds, and optionally accompanied by kimchi, red pepper flakes, and sriracha for an extra spicy kick, this dish offers a perfect balance of savory, spicy, and fresh flavors ideal for a satisfying weeknight dinner.
Ingredients
Scale
Protein
- 1 lb flank or sirloin steak, thinly sliced
Grains
- 2 cups cooked jasmine rice
Vegetables
- 2 cups mixed stir-fried vegetables (such as bell peppers, carrots, broccoli, and snap peas)
- 1/4 cup chopped green onions
Garnishes & Condiments
- 1 tablespoon sesame seeds
- Kimchi (optional, to serve)
- Red pepper flakes (optional, to taste)
- Sriracha sauce (optional, to taste)
Instructions
- Prepare the rice: Cook jasmine rice according to package instructions until fluffy and fully cooked. Set aside and keep warm.
- Stir-fry the vegetables: Heat a tablespoon of oil in a skillet over medium-high heat. Add your choice of mixed vegetables and stir-fry for 5-7 minutes until crisp-tender. Season lightly with salt and pepper if desired. Remove from heat.
- Cook the steak: In the same skillet, add a little more oil if needed and sear the thinly sliced steak over medium-high heat for 2-3 minutes per side or until cooked to your preferred doneness. Remove from heat and let rest briefly before slicing further if necessary.
- Assemble the bowls: In serving bowls, place a scoop of jasmine rice at the bottom. Top with the stir-fried vegetables followed by the sliced steak.
- Garnish and serve: Sprinkle chopped green onions and sesame seeds evenly over each bowl. Add kimchi on the side for extra flavor if you like, and optionally sprinkle red pepper flakes and drizzle sriracha to taste. Serve immediately.
Notes
- For a healthier alternative, use brown rice instead of jasmine rice.
- Customize the vegetables according to your preference or seasonal availability.
- Add a marinade of soy sauce, garlic, and ginger to the steak for extra depth of flavor before cooking.
- Kimchi and sriracha add a nice spicy kick but can be omitted for a milder dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
