Description
This Korean Flank Steak Bowl features marinated flank steak served over a bed of rice, topped with kimchi, cucumber, carrots, and avocado. Garnished with green onions, sesame seeds, and cilantro, it’s a flavorful and vibrant dish perfect for a quick weeknight dinner or meal prep. Enjoy the delicious combination of fresh ingredients and bold flavors!
Ingredients
- Flank steak
- Cooked rice
- Kimchi
- Cucumber
- Carrots
- Avocado
- Green onions
- Sesame seeds
- Cilantro
- Red pepper flakes (optional)
- Sriracha (optional)
Instructions
- In a bowl, start with a base of cooked rice.
- Top the rice with the sliced flank steak.
- Add the kimchi, cucumber, carrots, and avocado on top of the steak.
- Garnish with chopped green onions, sesame seeds, and cilantro if desired.
- Serve immediately and enjoy your flavorful Korean steak bowl!
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a drizzle of sriracha on top.
- This recipe is versatile; feel free to add other vegetables like bell peppers or radishes based on your preference.
- Leftover steak can be stored in the refrigerator for up to 3 days and can be used in salads or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes