Description
A delicious and easy-to-make Korean BBQ Beef Bowl featuring marinated flank steak, fresh vegetables, and served over rice.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon vegetable oil
- 2 cups cooked white rice
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- In a bowl, combine the soy sauce, sesame oil, brown sugar, garlic, and ginger. Add the sliced flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the steak from the marinade, allowing excess marinade to drip off, and add it to the skillet. Cook for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add the broccoli and carrots. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
- Return the cooked beef to the skillet with the vegetables, and toss to combine. Season with salt and pepper to taste.
- To serve, place a generous scoop of cooked rice in a bowl, top with the beef and vegetable mixture, and garnish with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the marinade.
- Substitute the flank steak with chicken breast or tofu for a different protein option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg