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Korean-Style Steak and Rice Bowls
Recipes
Korean-Style Steak and Rice Bowls
6 servings
45 minutes total

Ingredients

  • ½ cup teriyaki marinade, divided
  • Large zip-top bag
  • 1 boneless steak (such as flank, top sirloin, shoulder, or flap; about 2 lb)
  • 1 ½ cups jasmine (or basmati) rice
  • 1 hothouse cucumber
  • 1 ½ cups kimchi
  • 1 ½ cups matchstick carrots
  • 3 oz sliced fresh green onions
  • 6 tablespoons bang-bang (or yum-yum) sauce

Steps

    1. Preheat grill (or grill pan) on medium-high. Place marinade in bag; add steak (wash hands), seal, and knead to coat. Let stand 10 minutes (or chill overnight) to marinate.
    2. Meanwhile, cook rice following package stovetop instructions. Slice cucumber thinly.
    3. Remove steak from bag (discard marinade). Grill 6–9 minutes on each side until steak is grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    4. Slice steak into thin, bite-size pieces. Divide rice evenly among serving bowls. Arrange steak slices, cucumbers, carrots, and kimchi in small piles on top of rice. Top with green onions and drizzle with sauce. Serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 520, Total Fat 21g, Sat Fat 7g, Trans Fat 0g, Chol 100mg, Sodium 1080mg, Total Carb 48g, Fiber 4g, Total Sugar 9g, (Incl. 3g Added Sugars), Protein 31g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 10%