Description
This Korean Flank Steak Bowl features marinated flank steak served over fluffy rice, topped with fresh vegetables and kimchi. It’s a flavorful and satisfying dish, perfect for quick weeknight dinners or meal prep. Enjoy a delicious fusion of tastes in just 30 minutes!
Ingredients
Scale
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes (optional)
- 2 cups cooked rice (white or brown)
- 1 cup kimchi
- 1 cup cucumber, thinly sliced
- 1 cup carrots, julienned
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (for garnish)
- 1 tablespoon vegetable oil (for cooking)
Instructions
- In a medium bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes (if using). Whisk until the sugar is dissolved.
- Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor. Overnight marination is recommended for the best results.
- Rinse 1 cup of rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes (white rice) or 40-45 minutes (brown rice) until water is absorbed and rice is tender.
- Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
- Heat a large skillet or grill pan over medium-high heat. Add vegetable oil and let it heat for a minute.
- Remove the steak from the marinade, allowing excess marinade to drip off. Discard the marinade.
- Place the steak in the hot skillet. Cook for 4-5 minutes on one side without moving it to form a nice sear.
- Flip the steak and cook for an additional 4-5 minutes for medium-rare, or longer for desired doneness (130°F for medium-rare, 140°F for medium, 160°F for well done).
- Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes.
- Using a sharp knife, slice the steak against the grain into thin strips for tenderness.
- Set the sliced steak aside while preparing the rest of the bowl.
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For a spicier kick, increase the amount of red pepper flakes or add sliced jalapeños.
- This dish can be served with a fried egg on top for added richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes