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Korean BBQ Steak Bowls

Tender grilled flank steak marinated in a sweet and savory Korean BBQ sauce, served over fluffy rice with a drizzle of creamy spicy mayo and fresh green onions.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian Fusion, Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 1.5 lbs flank steak or skirt steak
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar packed
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp black pepper
  • 1/2 medium pear or apple grated (optional)
Spicy Mayo
  • 1/2 cup mayonnaise
  • 1-2 tbsp Sriracha sauce
  • 1 tsp lime juice
For Serving
  • 4 cups cooked rice white or brown
  • 3 green onions thinly sliced
  • Toasted sesame seeds optional

Equipment

  • Grill or Cast Iron Skillet
  • Mixing bowls
  • Whisk
  • Cutting board
  • Sharp knife
  • Small saucepan

Method
 

  1. Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, and pear in a bowl. Reserve 1/4 cup of marinade.
  2. Add steak to the remaining marinade, coat well, and marinate at room temperature for 20-30 minutes.
  3. Meanwhile, cook rice and whisk together mayonnaise, Sriracha, and lime juice to make spicy mayo.
  4. Preheat grill or skillet over medium-high heat. Remove steak from marinade (discard excess) and cook for 4-5 minutes per side for medium-rare.
  5. Let steak rest for 5-10 minutes. While resting, simmer reserved marinade in a small saucepan for 2-3 minutes until thickened.
  6. Slice steak against the grain. Serve over rice, drizzled with the thickened glaze and spicy mayo. Garnish with green onions and sesame seeds.

Notes

Marinate steak in the refrigerator for up to 4 hours for deeper flavor. Slice against the grain for tenderness.