Korean Steak Bowl with Spicy Sesame Dressing
- For Serving:
- 2 tbsp soy sauce
- 1 1/2 tsp toasted sesame oil
- 1 tsp minced fresh ginger
- 1 garlic clove, minced
- 1 tsp Sriracha sauce
- 1 tbsp granulated sugar
- 1 1/2 tsp sesame seeds
- 1 boneless beef ribeye or sirloin steak (about 10-12 oz)
- Salt and pepper, for seasoning
- 2 tsp vegetable oil
- Rice, prepared according to package instructions
- Baby spinach leaves
- 3/4 cup frozen shelled edamame, prepared according to package instructions
- scallions and sesame seeds, for garnish
Preparation time 30mins
Cooking time 30mins
In a medium bowl, combine soy sauce, sesame oil, ginger, garlic, Sriracha, sugar and sesame seeds. Set aside. Season steak with salt and pepper.
Heat skillet over medium-high heat. Add oil. Cook steak until browned, about 5 minutes. Flip and cook to desired doneness (about 3 minutes more for medium-rare). When steak is finished cooking, add sauce and swirl around pan. Remove from heat; let sit 5 minutes. Thinly slice steak across grain. Return slices to skillet with sauce to keep warm.
Divide rice between bowls. Top with spinach, then edamame and steak. Drizzle any extra sauce on top. Garnish with scallions and sesame seeds, and serve immediately. Refrigerate any leftovers.