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:
- 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.
- 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.
- Cook steak in 1 Tbsp. vegetable oil over high heat until browned and crisp on outside. Set aside.
- For the rice: Heat olive oil over medium heat in a medium saucepan. Add garlic and cook over medium heat for about 30 seconds.
- Add rice and cook for 2 minutes until lightly toasted.
- 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.
- 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.
- 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