Korean BBQ Steak Rice Bowls
Delicious Korean BBQ Steak Rice Bowls featuring juicy marinated steak, wholesome rice, fresh vegetables, and a creamy spicy sauce.
Ingredients
Meat and Marinade
- 1 lb sirloin steak
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste Salt and pepper to taste
Base Ingredients
- 2 cups cooked rice
Vegetables
- 1 cup vegetables (bell peppers, carrots, broccoli, etc.) Use a mix for variety.
- Green onions for garnish Green onions for garnish Chopped.
Creamy Sauce
- 1/2 cup heavy cream Can be substituted with Greek yogurt.
- 1 tablespoon gochujang (Korean chili paste) Adjust for spice preference.
Instructions
Marination
- Marinate the steak in soy sauce, sesame oil, garlic, ginger, salt, and pepper for at least 30 minutes.
Cooking the Steak
- Grill or pan-sear the steak over medium-high heat until cooked to your desired doneness. Let it rest before slicing.
Preparing the Vegetables
- In a separate pan, sauté the vegetables until tender.
Making the Sauce
- In a small saucepan, combine heavy cream and gochujang over low heat, stirring until smooth.
Serving
- Serve the sliced steak over a bed of rice topped with sautéed vegetables and drizzle with the spicy cream sauce. Garnish with chopped green onions.
Notes
For more flavor, marinate the steak longer, up to 2 hours if possible. Use a meat thermometer to check the doneness (130°F for medium-rare, 140°F for medium). Feel free to add more vegetables or customize with different types.