Korean BBQ Steak Bowls

What you need:

For the steak:

    • 1 1/2 lb. flank or sirloin steak, cut into thin strips
    • 1/2 Asian pear, diced
    • 6 cloves minced garlic
    • 2 inch piece of ginger, sliced
    • 1/2 small onion, diced
    • 3 Tbsp. soy sauce
    • 3 Tbsp. brown sugar
    • 2 1/2 Tbsp. vegetable oil, divided
    • 2 green onions, roughly chopped

For the garlic scented rice:

    • 1 Tbsp. vegetable oil
    • 2 cloves minced garlic
    • 1 1/4 cup instant brown rice
    • 2 1/2 cups warm chicken broth

For the cucumber and carrot salad:

    • 1/2 tsp. salt
    • 1/4 tsp. red pepper flakes
    • 1/4 cup rice vinegar
    • 3 Tbsp. honey
    • 1 cup sliced cucumber
    • 1 cup shredded carrots

For serving, optional:

    • Diced green onions
    • Jalapeno slices
    • Fried or boiled eggs
    • Sriracha mayonnaise
    • Wonton strips
    • Avocado slices

Directions:

    1. For the steak: Blend together pear, garlic, ginger, and onion in a blender or food processor until it reaches the consistency of a thick paste.
    2. Combine steak, pear paste, soy sauce, brown sugar, 1 1/2 Tbsp. vegetable oil, and scallions to a large bowl or zipper bag. Coat meat evenly and cover. Refrigerate for 20 to 30 minutes.
    3. Cook steak in 1 Tbsp. vegetable oil over high heat until browned and crisp on outside. Set aside.
    4. For the rice: Heat olive oil over medium heat in a medium saucepan. Add garlic and cook over medium heat for about 30 seconds.
    5. Add rice and cook for 2 minutes until lightly toasted.
    6. Add chicken broth and bring to a boil. Cover and reduce heat, cook for 5 minutes. Then remove from heat and let sit for 5 minutes. Fluff with fork.
    7. For the salad: Combine salt, red pepper flakes, vinegar, and honey until well mixed. Add cucumbers and carrots. Toss to coat. Refrigerate for 5 to 10 minutes.
    8. To assemble: Place rice in bowl, top with steak and salad. Then top with whatever other toppings you want! We did green onions and fried eggs. I had sriracha mayonnaise and Nick had jalapeno slices.

Recipe slightly adapted from Little Spice Jar

Posted on Fantastical Sharing of Recipes