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- 1 pound flank steak, thinly sliced against the grain - 1/4 cup soy sauce (low sodium) - 2 tablespoons brown sugar - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon sesame oil - 1 teaspoon red pepper flakes (adjust to taste) - 2 cups cooked rice (white, brown, or jasmine) - 1 cup broccoli florets - 1 bell pepper, sliced (red or green) - 1 carrot, julienned - 2 green onions, sliced - Sesame seeds for garnish The flank steak is the star of this dish. It’s tender and full of flavor. The marinade combines soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes. This mix gives the beef a sweet and savory taste with just the right kick. You’ll also need fresh veggies. Broccoli, bell pepper, and carrot add color and crunch. They balance the richness of the beef. Green onions and sesame seeds are great for garnishing. They add a nice touch and extra flavor. - Kimchi for serving - Variations on rice types Kimchi can bring a spicy and tangy twist to your meal. It’s a great side that pairs well with the beef bowls. You can try different types of rice too. White rice is classic, but brown or jasmine rice also works well. This lets you customize your dish to your taste. With these ingredients, you get a balanced bowl of flavor and texture. Each bite is better than takeout! To start, you'll mix the marinade ingredients in a bowl. You'll need: - 1/4 cup soy sauce - 2 tablespoons brown sugar - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon sesame oil - 1 teaspoon red pepper flakes Whisk these together until smooth. Next, add 1 pound of thinly sliced flank steak. Make sure each slice gets covered with the marinade. Cover the bowl with plastic wrap. Let it sit in the fridge for at least 30 minutes. The longer you marinate, the more flavor it absorbs. For the vegetables, you can use a skillet or a wok. I recommend a wok for better heat distribution. Heat a tablespoon of sesame oil over medium-high heat. Add: - 1 cup broccoli florets - 1 bell pepper, sliced - 1 carrot, julienned Stir-fry these for about 5-7 minutes. You want them tender but still crisp. Look for vibrant colors. Once done, remove them from the heat and set aside. Next, use the same skillet or wok for the beef. Add the marinated flank steak directly to the hot pan. Stir-fry for about 3-5 minutes. You want it browned but not overcooked. To check doneness, look for a deep brown color and a slight firmness. When the beef is ready, return the cooked vegetables to the pan. Toss everything together gently. Heat through for an additional 1-2 minutes. This ensures that all the flavors meld together nicely. Now it's time to serve! Start with a generous scoop of cooked rice in each bowl. Top it with the beef and vegetable mixture. For a nice touch, garnish with sliced green onions and sesame seeds. If you like, add some kimchi on the side. It adds a great kick and completes the dish. When picking flank steak, look for meat that is bright red. It should have some fat, but not too much. Fresh meat feels firm and moist, not slimy. If you can, ask the butcher for a good cut. You can also try other cuts like sirloin or ribeye if flank steak is not available. To make your dish pop, add spices like black pepper or garlic powder. You can also drizzle some extra sesame oil on top before serving. For a deeper flavor, try marinating your steak longer, up to two hours. Some people love adding a splash of rice vinegar to the marinade for a tangy kick. If you want to feed more people, just double the ingredients. For fewer servings, cut the amounts in half. Leftovers are great for lunch the next day. You can freeze any extra beef or veggies in airtight bags. Just remember to label them with the date. To reheat, use a skillet over low heat to keep everything juicy. {{image_2}} If you want a meat-free meal, try these substitutes for beef and sauces: - Use tempeh or tofu instead of flank steak. - Replace soy sauce with tamari for a gluten-free option. - Use maple syrup instead of brown sugar for a vegan touch. For a veggie-packed bowl, add: - Zucchini, sliced into half-moons. - Mushrooms for a meaty texture. - Spinach or kale for added nutrients. You can swap out rice for other grains and options: - Quinoa offers protein and a nutty flavor. - Cauliflower rice is low-carb and light. - Brown rice adds fiber and a chewy texture. Tips for cooking different types of rice: - Rinse rice before cooking to remove excess starch. - Use a 1:2 ratio of rice to water for white rice. - For brown rice, use a 1:2.5 ratio and cook longer. Korean BBQ has many styles. Here are a few to explore: - Try using gochujang, a Korean red chili paste, for heat. - Add kimchi to your bowl for a classic touch. - Mix in BBQ sauce from other cuisines for a fun twist. You can create a fusion dish by adding: - Teriyaki sauce for a sweet, savory blend. - Thai basil for a fresh flavor kick. - Cilantro for a bright finish. To keep your Korean BBQ beef bowls fresh, store leftovers in an airtight container. Make sure to cool them to room temperature before sealing. This helps prevent bacteria. Keep your fridge temperature at 40°F or lower. Leftovers should be eaten within 3 to 4 days for the best taste. You can freeze your Korean BBQ beef bowls for later. Place the beef and veggies in a freezer-safe container. Add rice separately to keep it fresh. These bowls can last up to 3 months in the freezer. To use, thaw overnight in the fridge. Reheat in a skillet over low heat, stirring often, until warmed through. Each part of the dish lasts a different time. Cooked beef and veggies last about 3 to 4 days in the fridge. Cooked rice can last up to a week. Watch for signs of spoilage. If the beef smells off or has a slimy texture, it's time to toss it. Yes, you can! If flank steak is not available, try using sirloin or ribeye. Both cuts work well in this dish. They are tender and cook quickly, just like flank steak. For a leaner option, consider using tenderloin. Just remember, each cut may change the flavor slightly. If you need a soy sauce substitute, try tamari for a gluten-free option. Coconut aminos is another great choice that is soy-free. If you want a low-sodium option, look for reduced-sodium soy sauce. These alternatives keep the flavor while meeting your dietary needs. To make it spicier, add more red pepper flakes or even some sriracha. You can also use fresh chili peppers for a kick. If you prefer a milder taste, reduce the amount of red pepper flakes. You can also omit them entirely if you want a sweeter flavor. Yes, this recipe can be made gluten-free. Simply use tamari or coconut aminos instead of soy sauce. Make sure to check your rice and any other ingredients for gluten. With these simple swaps, you can enjoy a tasty bowl without gluten. Korean BBQ beef bowls are a great meal option. We learned about the main ingredients like flank steak and vegetables. Marinating the beef gives it flavor, while cooking techniques ensure perfect doneness. You can customize this dish by choosing rice types or adding kimchi. Remember to store leftovers properly for later enjoyment. This meal is versatile, easy to make, and a hit at any gathering. Enjoy experimenting with flavors, and make it your own!

Korean BBQ Beef Bowls Better Than Takeout

Savor the flavors of Korea with these delicious Korean BBQ Beef Bowls! Made with tender flank steak and vibrant vegetables, this easy recipe comes together in under 45 minutes. Marinated in a savory sauce, the beef pairs perfectly with fluffy rice and a sprinkle of sesame seeds. Perfect for weeknight dinners or meal prep! Click through to explore the full recipe and bring a taste of Korean cuisine to your table tonight!
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Ingredients
  

1 pound flank steak, thinly sliced against the grain

1/4 cup soy sauce (low sodium)

2 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon sesame oil

1 teaspoon red pepper flakes (adjust to taste)

2 cups cooked rice (white, brown, or jasmine)

1 cup broccoli florets

1 bell pepper, sliced (red or green)

1 carrot, julienned

2 green onions, sliced

Sesame seeds for garnish

Optional: Kimchi for serving

Instructions
 

Marinate the Beef: In a medium bowl, whisk together the soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes. Add the sliced flank steak and mix to coat. Cover with plastic wrap and let marinate for at least 30 minutes, preferably in the refrigerator.

    Cook the Vegetables: In a large skillet or wok, heat a tablespoon of sesame oil over medium-high heat. Add the broccoli florets, bell pepper, and carrot. Stir-fry for about 5-7 minutes, or until the vegetables are just tender but still crisp. Remove the vegetables from the pan and set aside.

      Cook the Beef: In the same skillet, add the marinated flank steak. Stir-fry for about 3-5 minutes, or until the beef is cooked to desired doneness.

        Combine: Once the beef is cooked, return the vegetables to the skillet. Toss everything together to combine and heat through for an additional 1-2 minutes.

          Serve: In bowls, add a generous scoop of cooked rice. Top with the beef and vegetable mixture. Garnish with sliced green onions and sesame seeds.

            - Optional: Serve with a side of kimchi for an authentic touch.

              Prep Time: 10 mins | Total Time: 45 mins | Servings: 4