Ingredients
Scale
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 cups cooked rice (white or brown)
- 1 cup kimchi
- 1 cup cucumber, thinly sliced
- 1 cup carrots, julienned
- 1 avocado, sliced
- Sesame seeds for garnish
Instructions
- In a medium bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and optional red pepper flakes.
- Marinate the flank steak in the marinade for at least 30 minutes in a resealable bag or shallow dish.
- Cook rice according to package instructions and fluff with a fork when done.
- Heat a grill pan over medium-high heat and cook the marinated steak for about 4-5 minutes per side for medium-rare.
- Let the steak rest before slicing it against the grain.
- Assemble bowls by layering cooked rice with sliced steak, kimchi, cucumber, carrots, and avocado. Garnish with sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 8g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg