Korean BBQ Steak Bowls

You want to eat healthy.

You want something that tastes wonderful.

You want something that's simple.

You want something that's filling.

If this is literally you, you'll want to try this Korean BBQ steak bowl. Immediately.

This bowl has five parts: rice, broccoli, cucumber salad, shredded carrots, and the steak. They make a killer combination of flavors, textures, and temperature. No shortcuts on this one - you want to include every single component.

Using a flat iron steak was the key - our Butcher Box steaks are grass-fed, pasture-raised, and antibiotic-free, so they were incredibly flavorful and tender. Choose your favorite steaks and get started on this bowl now.

Ingredients: 

4 6-oz flat iron steaks

¼ cup soy sauce

1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon ground ginger
1 tablespoon honey

1 large cucumber

1 tablespoon rice vinegar

1 teaspoon sesame oil

Pinch of sugar (or monk fruit sweetener)

Pinch of salt

Green onion, sliced

Rice

Frozen broccoli

Shredded carrots

Sesame seeds

1. Place the steaks in a zip-top plastic bag, then pour in soy sauce, sesame oil, garlic, ginger, and honey. Turn the bag to coat completely. Marinate 30 minutes on the counter or up to 8 hours in the refrigerator.

2. While the steaks marinate, make the cucumber salad. Thinly slice the cucumber into a bowl, then coat it with the rice vinegar, sesame oil, sugar and salt. Stir it all up and tuck in the refrigerator until time to serve.

3. Heat olive oil in a large cast iron skillet until very hot. Add the steaks and cook 4-5 minutes on each side for a medium-rare doneness. Adjust your cook time accordingly.

4. Cook the broccoli and rice as package directs.

5. When the steaks are done, allow them to rest for 4-5 minutes before slicing.

6. To plate, spoon rice into the bottom of your bowl. Arrange the cucumber salad, shredded carrots, broccoli, and sliced steak around the bowl. Sprinkle with sliced green onion and sesame seeds for garnish.