Korean BBQ Steak Bowls
A wonderful bowl filled with marinated steak, pickled carrot and cucumber salad, garlic scented rice, eggs, and topped with homemade sriracha mayo!
I feel like I've been waiting for an eternity to share this recipe and I'm so glad it's finally time. We went through a spurt of trying Asian-type bowl recipes and this was one that really surprised me. It is the very first recipe in the nearly 10 years on my blog that features pear as an ingredient - isn't that crazy?! This bowl features garlic-scented rice, pickled honey carrot and cucumber salad, and sriracha mayo with delicious marinated beef and a fried egg to boot. You really can serve it with whatever style of egg you like and really any toppings you'd like, but we went this route!
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
Originally posted on Fantastical Sharing of Recipes on March 29, 2019
