Description
A hearty and flavorful rice bowl featuring tender Korean-style BBQ steak, fresh vegetables, and a creamy sweet spicy sauce that brings everything together.
Ingredients
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Beef sirloin or ribeye steak – 450 g (1 lb)
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Soy sauce – 60 ml (¼ cup)
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Brown sugar – 2 tablespoons
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Sesame oil – 1 tablespoon
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Garlic, minced – 4 cloves
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Fresh ginger, grated – 1 tablespoon
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Rice vinegar – 2 tablespoons (divided)
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Black pepper – ½ teaspoon
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Short-grain white rice – 360 g (2 cups uncooked)
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Water – 480 ml (2 cups)
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Carrots, julienned – 2 medium (about 120 g / 4 oz)
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Cucumber, sliced – 1 large (about 200 g / 7 oz)
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Green onions, sliced – 3 stalks
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Sesame seeds – 1 tablespoon
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Mayonnaise – 120 ml (½ cup)
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Chili paste or chili sauce – 2 to 3 tablespoons
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Honey – 1½ tablespoons
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Garlic powder – ½ teaspoon
Instructions
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In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, 1 tablespoon rice vinegar, and black pepper. Add steak and marinate for at least 30 minutes.
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Rinse rice and cook with water according to package instructions. Fluff and set aside.
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In a small bowl, mix mayonnaise, chili paste, honey, garlic powder, and remaining rice vinegar until smooth.
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Heat a skillet over medium-high heat and cook the marinated steak for 3 to 5 minutes per side. Rest and slice thinly.
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Assemble bowls with rice, steak, carrots, cucumber, and green onions. Drizzle with sauce and sprinkle with sesame seeds.
Notes
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Slice the steak against the grain for maximum tenderness.
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Adjust the sauce sweetness or spice to suit your taste.
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Store leftovers in airtight containers for up to three days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes