Name: Korean BBQ Steak Rice Bowls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Korean
Ingredients: 1 lb steak (sirloin or ribeye); 2 cups cooked rice (white or brown); 1 cup broccoli florets; 1 cup carrots, julienned; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochujang (Korean chili paste); 1/2 cup mayonnaise; 2 cloves garlic, minced; Salt and pepper to taste; Green onions, for garnish; Sesame seeds, for garnish

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I make Korean BBQ Steak Rice Bowls when I need a quick, filling meal. It began as a simple weeknight idea and stuck because the steak cooks fast and the sauce is easy. I use leftover rice or make new rice. The bowls work for a solo dinner or for sharing with family.

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I often prep the vegetables and sauce on Sunday. Then I cook the steak and rice in about twenty minutes. Leftovers make good lunches. I swap vegetables by season. This routine keeps dinner simple and steady.

This recipe puts seared steak, steamed vegetables, and rice in one bowl. It tastes savory, a bit sweet, and has a mild spice from gochujang. People often make bowls like this for quick weeknight dinners, meal prep, or casual weekend meals. You can serve it for family meals or pack it for lunches. If you like similar bowls, try easy Korean BBQ chicken bowls for another weeknight option.

Why make this recipe

This dish saves time and makes a full meal in one bowl. Korean BBQ Steak Rice Bowls bring strong flavor with little fuss. The steak gives protein and a meaty bite. Rice fills you up and stretches the meal. You can steam any quick vegetable on the side. The sauce mixes quickly and lifts the whole bowl. It fits busy nights, meal prep plans, and days when you want a solid, tasty meal without many steps.

Ingredients

1 lb steak (sirloin or ribeye), 2 cups cooked rice (white or brown), 1 cup broccoli florets, 1 cup carrots, julienned, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon gochujang (Korean chili paste), 1/2 cup mayonnaise, 2 cloves garlic, minced, Salt and pepper to taste, Green onions, for garnish, Sesame seeds, for garnish.

Choose sirloin or ribeye for good flavor and quick cooking. White or brown rice both work; brown adds more fiber. Broccoli and carrots add color and crunch. Soy sauce and sesame oil give the main savory notes. Gochujang brings heat and depth. Mayonnaise makes a creamy top sauce. Garlic adds bite. Green onions and sesame seeds finish the bowls and add a fresh touch.

Directions

Start by marinating the steak in soy sauce, sesame oil, garlic, gochujang, salt, and pepper for at least 30 minutes.
Heat a grill or skillet over medium-high heat and cook the marinated steak to your preferred doneness. Let it rest before slicing.
In a separate pot, steam the broccoli and carrots until tender.
In a bowl, mix the mayonnaise with a little gochujang for a spicy cream sauce.
To assemble the rice bowls, place cooked rice at the bottom, add sliced steak, and top with vegetables. Drizzle with spicy cream sauce.
Garnish with green onions and sesame seeds before serving.

Notes: Marinating gives the steak more flavor. Resting the steak keeps it juicy. Cook vegetables until tender but still bright to keep texture. Mix the mayo sauce to taste so it is not too spicy. Slice the steak thin for easy eating.

How to make this recipe

Start by mixing the marinade and letting the steak sit. While it marinates, cook the rice and prep the vegetables. Heat your skillet or grill and cook the steak to the doneness you like. Let the meat rest, then slice thin. Steam or blanch the broccoli and carrots until tender. Toss the mayonnaise with a bit of gochujang for a quick sauce. Assemble bowls by layering rice, steak, and vegetables. For more steak bowl ideas, see cilantro lime steak bowls.

How to serve this recipe

Serve each bowl with a base of hot rice, sliced steak, and steamed vegetables. Drizzle the spicy cream sauce over the top. Add extra gochujang on the side for people who want more heat. Use small dishes of soy or sesame oil for extra drizzle. This meal fits casual dinners, potlucks, or packed lunches. It also works well with a simple salad or kimchi on the side. Serve warm so the rice stays fluffy and the steak is juicy.

How to store this recipe

Cool the components before storing. Put rice and steak in airtight containers. Keep vegetables in a separate container if possible so they stay firmer. Store in the fridge for up to 3–4 days. For longer storage, freeze the steak and rice for 2–3 months in freezer-safe containers. Thaw in the fridge before reheating. Reheat gently in a pan or microwave and add the sauce after warming to keep it fresh.

Tips to make this recipe

Trim the steak thin so it cooks fast and slices easily. Pat the steak dry before searing to get a good crust. Do not crowd the pan; cook in batches if needed. Taste the marinade and adjust soy or gochujang for your heat level. If sauce is too thick, thin with a little water or rice vinegar. For more simple bowl ideas, try ground turkey rice bowls for another easy swap. Let the steak rest five minutes before slicing.

Variation

Swap the steak for thin sliced chicken, pork, or tofu if you need a different protein. Use different vegetables like bell peppers, spinach, or zucchini. Swap brown rice for cauliflower rice for a lower-carb bowl. Change the sauce by adding honey or brown sugar for a sweeter glaze. If you have limited ingredients, keep it simple with rice, steak, and a quick mayo-gochujang drizzle. Small swaps keep the same bowl structure and save time.

FAQs

Q: Can I use other cuts of steak?

A: Yes. Sirloin and ribeye work best for quick cook times, but flank or skirt can work if sliced thin.

Q: Can I make this vegetarian?

A: Yes. Use tofu or tempeh and keep the same marinade and sauce.

Q: How long to marinate the steak?

A: At least 30 minutes. You can marinate up to 4 hours for more flavor.

Q: Can I make the sauce milder?

A: Yes. Use less gochujang or mix more mayo to reduce heat.

Q: Is it freezer friendly?

A: Cooked steak and rice freeze well. Keep vegetables separate for best texture.

Conclusion

This bowl is a fast, reliable weeknight meal. It gives a good mix of protein, veg, and carbs with bold flavor and little fuss. The steps reuse common pantry items and fit a busy routine. For a similar take with more steps and a video guide, see Korean Bulgogi BBQ Steak Bowls + Video. For another spicy sesame-style dressing idea, try the recipe at Korean BBQ Steak Bowls with Spicy Sesame Dressing.