Korean Barbecue Beef Bowls
Tender Heritage Shaved Ribeye Steak is seared and coated in a savory-sweet Korean barbecue sauce, then served over fluffy white rice. Topped with crisp cucumber, crunchy carrots, tangy kimchi, and a sprinkle of green onions and sesame seeds, this dish offers a perfect balance of textures and bold flavors. Perfect for busy weeknights, it’s a satisfying and wholesome bowl of goodness.
Ingredients
- 1 12oz. package of Heritage Shaved Ribeye Steak
- 1 tablespoon olive oil
- 1/2 cup Korean barbecue sauce
- 4 cups cooked white rice
- 1/2 cucumber, thinly sliced
- 1/2 cup matchstick carrots
- 1 cup kimchi, roughly chopped
- Sliced fresh green onions, for garnish
- Sesame seeds, for garnish
Prep time: 10 minutes
Cook time: 8 minutes
Ready in: 18 minutes
Serves: 4
Directions
-
Heat oil in a large skillet over medium heat. Add Heritage Shaved Ribeye Steak and cook until light browned, about 5 minutes.
-
Add Korean barbecue sauce, stirring to coat. Simmer until slightly reduced, about 2-3 minutes. Remove from heat.
-
Divide rice evenly among serving bowls. T op with barbecue steak, cucumber, carrots and kimchi. Garnish with green onions and sesame seeds.
