Description
Juicy ribeye steak seared to perfection and glazed in a savory Korean-inspired sauce, served over fluffy rice with crisp vegetables and tangy kimchi for a bold and satisfying bowl.
Ingredients
Scale
- 1 pound ribeye steak, thinly sliced
- 1 ½ cups white rice, uncooked
- 1 cup shredded carrots
- 1 medium cucumber, thinly sliced
- 1 cup broccoli florets
- ½ cup kimchi
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds
Instructions
- Cook the white rice according to package instructions until fluffy and tender.
- In a small bowl, mix soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger until combined.
- Heat a large skillet over medium high heat and lightly coat with oil.
- Add the sliced ribeye steak in a single layer and sear for 2 to 3 minutes per side until caramelized and cooked through.
- Pour the sauce into the skillet during the last minute of cooking and let it bubble slightly to coat the steak.
- Lightly steam the broccoli florets until bright green and just tender.
- Assemble bowls by adding cooked rice as the base, then arrange shredded carrots, sliced cucumber, steamed broccoli, and kimchi around the edges.
- Place the glazed steak over the rice and sprinkle with sesame seeds before serving.
Notes
- Slice the steak against the grain for maximum tenderness.
- Add the sauce at the end of cooking to prevent burning the sugar.
- Toast sesame seeds lightly in a dry pan for deeper flavor.
- Store leftovers in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Korean BBQ steak bowls, ribeye rice bowl, Korean inspired dinner, steak and rice bowl, easy steak bowl recipe