Description
A delightful dish combining tender marinated beef, fluffy rice, fresh vegetables, and a spicy gochujang sauce.
Ingredients
Scale
- 1 lb flank steak or skirt steak, thinly sliced
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cups cooked white rice
- 1/2 cucumber, thinly sliced
- 1/2 avocado, sliced
- 1 tbsp sesame seeds
- 1/4 cup green onions, chopped
- 1 tbsp gochujang (Korean chili paste)
- Salt and pepper to taste
Instructions
- Begin by whisking together soy sauce, sesame oil, honey, minced garlic, rice vinegar, grated ginger, and a pinch of salt and pepper in a medium bowl.
- Add the thinly sliced beef to the marinade, ensuring that each piece is well-coated.
- While the beef is marinating, prepare your rice according to package instructions and keep it warm for assembly.
- Heat a grill or skillet over medium-high heat. Once hot, add the marinated beef slices in a single layer.
- Cook for approximately 2-3 minutes per side, or until browned and cooked to your desired doneness.
- To assemble your Korean BBQ Beef Rice Stack, take a generous serving of warm rice and layer it in a bowl or on a plate.
- Top with the grilled beef, followed by fresh cucumber slices, creamy avocado, and a drizzle of gochujang.
- Finish by garnishing the dish with a sprinkle of sesame seeds and chopped green onions before serving.
Notes
For extra flavor, marinate the beef overnight. Consider adding carrots or radishes for crunch.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 80mg