Description
A quick and flavorful Korean BBQ steak bowl featuring marinated flank steak, fresh veggies, and a creamy spicy sriracha mayo, perfect for weeknight dinners or casual entertaining.
Ingredients
Scale
- 1 lb flank steak or skirt steak, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tsp crushed red pepper flakes (optional)
- ½ cup mayonnaise
- 2–3 tbsp sriracha sauce
- 1 tsp lime juice
- 2 cups cooked white or brown rice (or cauliflower rice for low-carb)
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced or julienned
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds (optional)
- Fresh cilantro or parsley (optional)
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, and red pepper flakes.
- Add the thinly sliced steak and toss to coat evenly. Cover and let it sit at room temperature for at least 10 minutes or refrigerate for up to 1 hour.
- While the steak marinates, mix mayonnaise, sriracha, and lime juice in a small bowl. Chill in the fridge.
- Cook rice according to package instructions and keep warm.
- Heat a large skillet or cast iron pan over medium-high heat until very hot.
- Add the marinated steak in a single layer and cook for 2-3 minutes per side until nicely charred and cooked to preferred doneness. Remove and let rest.
- Prepare veggies by slicing cucumbers, shredding carrots, and chopping green onions. Toast sesame seeds if using.
- Assemble bowls by placing warm rice as the base, topping with cooked steak, shredded carrots, cucumber slices, and green onions.
- Drizzle generously with sriracha mayo and sprinkle with sesame seeds and fresh herbs.
- Serve immediately while steak is warm and mayo is cool.
Notes
Do not overcrowd the pan when cooking steak to ensure proper searing. Thinly slice steak against the grain for tenderness. Adjust sriracha in mayo to control heat level. Marinate steak for up to 1 hour for deeper flavor. Store sriracha mayo separately to avoid sogginess in leftovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 28
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
Keywords: Korean BBQ, steak bowls, sriracha mayo, spicy, quick dinner, weeknight meal, Korean cuisine, flank steak, easy recipe