Korean BBQ Beef Rice Stack
A vibrant dish combining tender marinated beef, fresh vegetables, and fluffy rice, perfect for meal prep or family dinners.
Ingredients
For the marinade
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 lb flank steak or skirt steak, thinly sliced
For the assembly
- 2 cups cooked white rice
- 1/2 unit cucumber, thinly sliced
- 1/2 unit avocado, sliced
- 1 tbsp sesame seeds
- 1/4 cup green onions, chopped
- 1 tbsp gochujang (Korean chili paste)
- Salt and pepper to taste
Instructions
Preparation
- In a mixing bowl, combine the soy sauce, sesame oil, honey, minced garlic, rice vinegar, grated ginger, and a pinch of salt and pepper to create the marinade.
- Add the thinly sliced beef to the bowl and toss until evenly coated. Allow to marinate for at least 30 minutes.
Cooking and Assembly
- Prepare the rice according to package instructions and keep warm.
- Heat a grill or skillet over medium-high heat. Remove the beef from the marinade and cook for about 2-3 minutes per side.
- Assemble the dish by starting with a layer of warm rice on a plate, then adding the grilled beef on top, followed by cucumber and avocado.
- Drizzle gochujang over the top and garnish with sesame seeds and chopped green onions.
Notes
For added flavor, consider a splash of lime juice in the marinade. You can modify the recipe to accommodate different dietary needs or preferences.