Lunch: Korean BBQ Rice Bowl

Recipe by Judy Kim Finish off the week with tender strips of juicy steak and a zesty cucumber salad.

Ingredients

1 lb. sirloin steak, thinly sliced
4 tbsp. soy sauce
2 tbsp. white wine
2 garlic cloves, minced
4 tbsp. sugar
5 scallions, sliced
Black pepper
2 English cucumbers, thinly sliced
1 small carrot, peeled and thinly sliced
kosher salt
1 tbsp. white vinegar
4 c. cooked white rice, warmed

Instructions

In a medium bowl, mix together steak, soy sauce, white wine, garlic, 3 tablespoons sugar, 3 scallions, and 1 teaspoon black pepper. Set aside to marinade.
Meanwhile, in a medium bowl, combine cucumber, carrot, and 1 tablespoon salt. Add vinegar, remaining sugar, and remaining scallions. Mix until well combined and chill until ready to serve.
Heat broiler. Line a sheet pan with foil and arrange marinated steak in an even layer. Broil until meat is slightly charred, 5 to 8 minutes.
Divide rice, steak, and cucumber salad among four bowls. (For extra flavor, pour leftover pan drippings over white rice!)

Add a review for Korean BBQ Rice Bowl