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.
Korean BBQ Steak Bowl
A vibrant, flavor-packed bowl where gochujang-seared beef meets a crunchy cucumber-daikon slaw and a tangy mango salsa. Perfect for a weeknight meal that balances freshness, heat, and contrasting textures!
Categories
Food restrictions
Peanut free
Gluten-free
Lactose-free
Nut-free
Egg-free
Dairy-free
Vibrant, fresh, spicy, and full of flavor!
Here’s a lunch or weeknight dinner I love to make for my clients — and they love it too! I took a Korean-inspired angle for a change, because I’m obsessed with the flavor of gochujang chili paste : bold, slightly sweet, and it pairs beautifully with beef. This dish is all about contrasting textures and flavors, with a crisp cucumber and purple daikon slaw and a bright mango salsa. The perfect pick-me-up for a gloomy November.
Why make this recipe?
- A complete meal in one bowl: protein, crunchy veggies, fragrant rice, and a flavorful sauce — it’s all there!
- An original way to cook beef: forget the classic flank steak, and discover it in a bold Korean-inspired version!
- Visually irresistible: vibrant colors from the daikon, golden mango, and red chilies. Eating the rainbow, as they say!
- A healthy and tasty recipe: high in protein, well-balanced, and naturally dairy-free. An easy way to get your daily dose of veggies!
Tips for a Perfect Recipe:
-
Slice the flank steak thinly against the grain for tender, juicy bites every time.
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Gochujang + maple syrup = magic combo : adjust the amounts to match your spice tolerance.
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Make the slaw and salsa ahead of time to let the flavors deepen while you cook the steak.
-
Quick high-heat sear: Sear the beef fast over high heat to lock in juices without overcooking.
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Add fresh toppings just before serving: Green onions, chilis, and gochugaru bring crunch, color, and punch.
Korean BBQ Steak Bowl
To start things well
You use:
You cook for:
4
people
Ingredients
Beef sauce:
Steak:
Cucumber slaw:
Mango salsa:
To serve:
Preparation
1.
In a bowl, combine all the ingredients for the beef sauce. Set aside.
2.
Lightly season the beef strips and sliced onions with salt in a separate bowl. Set aside.
3.
In another bowl, mix all the ingredients for the cucumber slaw and let it rest in the fridge for about 10 minutes.
4.
Do the same with the mango salsa: combine all the ingredients in a bowl and refrigerate.
5.
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.
6.
Nutritional information
per serving (1/4 of the recipe)
Calories
510 Kcal
Proteins
32 g
Carbs/
45 g
Fats
20 g
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Bon appetit and enjoy!
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