Ingredients
Scale
Ingredients for Steak Bites:
- 1 ½ pounds flank steak, cut into 1-inch cubes
- Fine sea salt and freshly ground black pepper
- 1 tablespoon avocado oil (or any high-heat oil)
- 1–2 tablespoons low-sodium soy sauce
Ingredients for Sesame Cucumber Slaw:
- 1 (14-ounce) bag coleslaw mix
- 1 English cucumber, sliced into half moons
- 1 cup chopped fresh cilantro
- ⅔ cup thinly sliced green onions
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- Optional: 2 teaspoons toasted sesame seeds
Ingredients for Spicy Sauce:
- ⅓ cup plain Greek yogurt (or mayonnaise)
- 2 tablespoons gochujang paste
Base:
- 1 ½ cups cooked white or brown rice (or quinoa)
Instructions
- Cook the Rice: Prepare the rice according to package instructions. Keep it warm while finishing the other elements.
- Make the Spicy Sauce: In a bowl, whisk Greek yogurt and gochujang until smooth. Add water if you’d like a thinner dressing. If the sauce tastes too spicy, stir in extra yogurt.
- Prepare the Sesame Cucumber Slaw: In a large bowl, combine coleslaw mix, cucumber slices, cilantro, and green onions. In another small bowl, whisk vinegar, soy sauce, maple syrup, and sesame oil. Pour over the vegetables and toss well. Sprinkle with sesame seeds if desired.
- Cook the Steak Bites: Season steak cubes with salt and pepper. Heat oil in a large pan over high heat until shimmering. Add steak in a single layer and cook for 2 minutes without stirring. Flip and cook for another 2 minutes, or until done to your liking. Toss with soy sauce and remove from heat.
- Assemble the Korean Steak Bowls: Layer each bowl with a scoop of rice, a portion of slaw, and juicy steak bites. Drizzle generously with spicy sauce and garnish with more cilantro if you like.
- Prep Time: 20 minutes
- Cook Time: 20 minutes