Ingredients
Scale
- 1.5 lbs beef sirloin steak, thinly sliced
- 2 cups cooked rice (such as jasmine or brown rice)
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced
- 1 carrot, julienned
- 1 cup baby spinach
- 1/4 cup sesame seeds, toasted
- 4 fried eggs (optional)
- Kimchi (optional)
- Sriracha (optional)
Instructions
- In a medium bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, gochujang, garlic, ginger, and pepper. Add the sliced steak to the marinade, ensuring it's well coated. Marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
- While the steak marinates, prepare your rice according to package directions. Cook the carrot separately using your favorite method (steamed, stir-fried, or raw).
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak (reserve the marinade) and cook for 3-5 minutes, or until browned and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary.
- Pour the reserved marinade into the skillet with the steak and cook for another 2-3 minutes, or until the sauce has thickened slightly and coats the steak evenly.
- Divide the cooked rice among four bowls. Top with the Korean BBQ steak, julienned carrots, and baby spinach. Garnish with sliced green onions and toasted sesame seeds.
- If desired, top each bowl with a fried egg, a dollop of kimchi, and a drizzle of sriracha for extra flavor and spice.
- Serve immediately and enjoy your delicious Korean BBQ Steak Rice Bowls!
Notes
For spicier bowls, add more gochujang or sriracha. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. You can substitute the beef sirloin with thinly sliced chicken or tofu for a vegetarian option. For meal prep, prepare the steak, rice, and toppings ahead of time and assemble the bowls when ready to eat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 15g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg