Korean Style Steak Bowls
Elevate your weeknight dinners with these vibrant Korean Style Steak Bowls, bursting with flavor, color, and texture.
Ingredients:
- Barker’s Korean Style BBQ Soy Sauce & Marinade
- Juice of 2 limes
- 3–4 cups steamed rice, brown rice, or quinoa
- 1 cup shredded cabbage
- 1 mango, thinly sliced
- 1 cup steamed or roasted broccoli
- 1 avocado, sliced
- Large handful of both fresh basil + cilantro
- 4 fried, poached, or soft-boiled eggs
- Toasted sesame seeds + kimchi + lime wedges for serving
Instructions
Steak
- In a large bowl or gallon-size zip-top bag, add the Barker’s Korean Style BBQ Soy Sauce & Marinade. Add the steak and toss well to coat. Make sure the steak is mostly submerged. Cover and refrigerate for at least 1 hour, or overnight.
- Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, remove the steak from the marinade, and add it to the hot pan. Let it caramelize on one side, then flip and cook for about 2 minutes.
- Add a few tablespoons of the marinade back into the pan and cook for 2–3 minutes, until the sauce thickens slightly and coats the steak. Remove from heat and sprinkle with toasted sesame seeds.
Bowls
- Divide rice or quinoa among bowls and top with steak.
- Toss the cabbage with the mango and a pinch of salt + pepper, then add to bowls.
- Layer on broccoli, avocado, basil, and cilantro.
- Finish each bowl with an egg, green onions, kimchi, sesame seeds, and a squeeze of lime.