These Korean Bulgogi-inspired steak and rice bowls are quick to whip up and packed with big, bold flavors. Perfect for a weeknight dinner and makes delicious leftovers/meal prep!
Happy Monday friends!! I hope you all had a cozy, wonderful weekend <3
I’ve been MIA for a few days dealing with some behind-the-scenes health complications, but she’s back and better than ever sharing a FABULOUS new dinner recipe!
These Korean bulgogi-inspired bowls are one of my new favorite ways to cook steak. Thin slices of tender meat are marinated in a delicious sauce then cooked until caramelized + deep in flavor. I used filet mignon here for ultra-tender meat, but ribeye or NY strip would be really yummy as well.
I served the steak with jasmine rice, cucumber salad, tangy carrot ribbons, and pickled radishes for color and nutrients.. feel free to customize your bowls to your liking! I’ve listed loose recipes for the sides below. Kimchi or lettuce wraps would be great for serving the meat with as well!
Full recipe below. I hope you love this recipe- it’s truly SO GOOD!! I recommend doubling the meat for a hungry crowd- it’ll be gone quick ;)
For the marinated bulgogi steak:
Approx. 2lbs steak, such as ribeye or filet (I used 3 well-marbled filet mignons), thinly sliced into small pieces
1/2 cup low sodium tamari (can sub coconut aminos)
1/4 cup rice vinegar
2 tbsp sesame oil
2 tbsp coconut or brown sugar
2 tbsp freshly grated ginger
2 tbsp grated onion (yellow or white)
Juice of 1 large orange (use a small grated apple or pear in place of orange juice for a more traditional version)
4-5 cloves garlic, grated
Optional: 1 tbsp sambal olek/sriracha, or to taste
Combine all ingredients in a bowl, toss to coat steak in marinade. Allow to marinate at least 30 minutes before cooking (I began marination the morning of cooking for more flavor).
When time to cook, heat a cast-iron skillet over medium-high. Add meat to pan in a single layer (cook in batches if needed- do not overcrowd pan). Once meat is browned on both sides, remove from pan and repeat with remaining meat. Once all meat is browned, add all meat back to pan. Use a bit of water or broth to splash in the pan and deglaze all the browned bits. Stir meat around in the pan sauce/browned bits. Keep warm over low heat before serving.
For serving:
Steamed Thai jasmine rice
Cucumber sesame salad: sliced cucumbers, rice wine vinegar, sesame oil, tamari, sugar/honey, sesame seeds, chili oil (optional)- add all ingredients to a bowl and adjust to taste.
Carrot ribbons: massaged in lime juice, honey, and salt
Pickled radishes: sliced watermelon radishes marinated in rice wine vinegar, water, tamari/salt, sugar, and pepper
Scallions, sesame seeds, and lime wedges for garnishing
I hope you love this recipe!! The steak is truly crave-worthy and definitely a new weeknight favorite. So many ways to customize too- choose your own adventure! Tag me and/or comment if you make these, I wanna see your recreations :)
Have a wonderful Monday friends <3
With love,
Abigail
Sooooo delicious with the best blend of flavors!