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Korean BBQ Steak Bowl

Korean BBQ Steak Bowl

Delicious Korean BBQ Steak Bowl with beef, cucumber slaw, and mango salsa, perfect for a satisfying meal.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course main
Cuisine Korean
Servings 4 servings
Calories 510 kcal

Equipment

  • pan

Ingredients
  

Beef sauce

  • 1 teaspoon gochujang paste or sriracha
  • ½ teaspoon gochugaru or Mexican chili powder
  • 1 tablespoon soy sauce
  • 2 teaspoon maple syrup
  • 1 clove garlic, finely grated
  • 1 teaspoon rice vinegar
  • 1 teaspoon fresh ginger, finely grated

Steak

  • 1 tablespoon sunflower or avocado oil
  • 17.6 oz flank steak, sliced into thin strips
  • ½ yellow onion
  • a pinch salt

Cucumber slaw

  • 1 small purple daikon or melon radish, thinly sliced into half-moons
  • 2 Lebanese cucumbers
  • ½ teaspoon gochujang or sriracha
  • ½ teaspoon gochugaru or Mexican chili powder
  • 1 teaspoon soy sauce or tamari
  • 1 zest and juice of lime
  • 1 teaspoon maple syrup or sugar

Mango salsa

  • 2 Ataulfo mangoes
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon maple syrup (if mangoes aren't sweet enough)
  • ½ small chili pepper, finely chopped (optional)
  • 1 zest and juice of lime (optional)
  • 1 teaspoon rice vinegar
  • 1 green onion, finely chopped

To serve

  • 150 g basmati or jasmine rice, cooked according to package about per serving
  • optional gochugaru powder

Instructions
 

  • In a bowl, combine all the ingredients for the beef sauce. Set aside.
  • Lightly season the beef strips and sliced onions with salt in a separate bowl. Set aside.
  • In another bowl, mix all the ingredients for the cucumber slaw and let it rest in the fridge for about 10 minutes.
  • Do the same with the mango salsa: combine all the ingredients in a bowl and refrigerate.
  • Heat a large pan over medium-high heat and add the oil. Add the beef and onions and cook for about 3 minutes, until the beef is browned on one side and the onions begin to soften. Add the sauce and stir vigorously — cook for another 1–2 minutes until everything is well coated and the flavors are fully absorbed.
  • Serve the hot beef over a cooked rice. Add a portion of cucumber slaw and a spoonful of mango salsa. Top with green onions, chili slices, and a sprinkle of gochugaru chili powder. So good.

Nutrition

Serving: 1servingCalories: 510kcalCarbohydrates: 45gProtein: 32gFat: 20g
Keyword Beef, cucumber slaw, Easy Recipe, Korean BBQ, mango salsa, steak bowl
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