Steak Burrito Bowl Recipe

I absolutely love whipping up a delicious meal that feels both easy and exciting, and this Gochujang-Glazed steak burrito bowl recipe with its vibrant colors and incredible aroma is always a winner.

Tired of bland weeknight dinners or pricey takeout? You crave something satisfying, quick, and good for you. This easy dinner idea is a game-changer, bringing all your favorite burrito flavors into one hearty bowl. It’s perfect for busy families, health-minded cooks, and anyone needing a delicious, fuss-free meal. Transform simple ingredients into a vibrant, restaurant-worthy feast right in your kitchen.

What You’ll Need for This Amazing Steak Burrito Bowl Recipe

Gathering your ingredients for this amazing steak burrito bowl recipe is the first step to a fantastic meal. Here’s what you’ll need for this healthy, family-friendly dinner:

• Flank or Skirt Steak: 450 g (1 lb) flank or skirt steak, thinly sliced against the grain for tenderness.
• Gochujang-Glaze Ingredients:
  • Alcohol-Free Soy Sauce: 30 ml (2 tablespoons), for savory depth.
  • Gochujang (Korean Chili Paste): 30 ml (2 tablespoons) for the marinade, plus 15 ml (1 tablespoon) for crema, adding a unique sweet-spicy kick.
  • Toasted Sesame Oil: 15 ml (1 tablespoon) for marinade, plus 5 ml (1 teaspoon) for relish, for nutty aroma.
  • Maple Syrup or Brown Sugar: 15 ml (1 tablespoon) for marinade, plus 5 ml (1 teaspoon) for crema, to balance the heat (brown sugar works just as well).
  • Garlic & Ginger: 2 cloves garlic, minced, and 15 g (1 tablespoon) fresh ginger, grated, for aromatic freshness.
  • Black Pepper: A pinch, to taste.
  • Vegetable Oil: 15 ml (1 tablespoon), for searing the steak.
• Jasmine Rice: 200 g (1 cup) uncooked jasmine rice, rinsed until clear, forming a fluffy base.
• Water & Salt: 400 ml (1⅔ cups) water and a pinch of salt, for cooking the rice.
• Seasoned Black Beans:
  • Canned Black Beans: 425 g (15 oz) canned black beans, rinsed and drained, for plant-based protein and fiber.
  • Vegetable Broth: 120 ml (½ cup), for simmering and flavor (or water if you’re out of broth).
  • Cumin & Garlic Powder: ½ teaspoon cumin powder and ½ teaspoon garlic powder, for warm, earthy notes.
• Kimchi Relish:
  • Vegetarian-Friendly Kimchi: 120 g (½ cup) finely diced (ensure ingredients are suitable for your dietary needs), bringing tangy fermentation.
  • English Cucumber: ½ English cucumber, finely diced, for crisp texture.
  • Fresh Cilantro: 30 g (¼ cup) chopped, for bright, herbaceous flavor.
  • Fresh Lime Juice: 15 ml (1 tablespoon) for relish, plus 15 ml (1 tablespoon) for crema, for essential zest.
• Gochujang-Lime Crema:
  • Plain Yogurt or Sour Cream: 120 ml (½ cup) plain yogurt (dairy or plant-based, unsweetened) or sour cream, for creamy richness. (I often grab Greek yogurt if that’s what’s in my fridge for extra protein!)
  • Gochujang: 15 ml (1 tablespoon), as mentioned above, for the crema’s signature kick.
  • Fresh Lime Juice & Maple Syrup: As mentioned above.
• Garnish:
  • Toasted Sesame Seeds: 5 g (1 tablespoon) mixed black and white, for visual appeal and crunch.
  • Spring Onions (Scallions): 2 spring onions, thinly sliced, for a fresh oniony bite.

Step-by-Step Method Made Simple

1. Cook the Rice (25-30 minutes total): Rinse jasmine rice under cold water until the water runs clear; this prevents stickiness. Combine rinsed rice, 400 ml (1⅔ cups) water, and a pinch of salt in a medium saucepan. Bring it to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until the water is fully absorbed and small steam holes appear. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork to separate the grains.
2. Marinate the Steak (30 minutes to 2 hours): Pat flank steak dry with paper towels to ensure a good sear. In a shallow dish, whisk together alcohol-free soy sauce, 30 ml (2 tablespoons) gochujang, 15 ml (1 tablespoon) toasted sesame oil, 15 ml (1 tablespoon) maple syrup, minced garlic, grated ginger, and black pepper. Add the steak, ensuring it’s fully coated and glistening. Marinate at room temperature for 30 minutes for quick flavor, or refrigerate for up to 2 hours for deeper infusion.
3. Simmer Black Beans (5-7 minutes): In a small saucepan, combine rinsed black beans, 120 ml (½ cup) vegetable broth, ½ teaspoon cumin powder, ½ teaspoon garlic powder, and a pinch of salt. Bring to a gentle simmer over medium heat; the aroma will be warm and inviting. Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the liquid has slightly thickened and the beans are heated through. Keep warm.
4. Prepare Kimchi Relish (5 minutes): In a small bowl, gently combine finely diced vegetarian-friendly kimchi, finely diced English cucumber, chopped fresh cilantro, 15 ml (1 tablespoon) fresh lime juice, and 5 ml (1 teaspoon) toasted sesame oil. The colors should be vibrant. Set aside.
5. Whisk Gochujang-Lime Crema (2 minutes): In a separate small bowl, whisk together 120 ml (½ cup) plain yogurt (dairy or plant-based), 15 ml (1 tablespoon) gochujang, 15 ml (1 tablespoon) fresh lime juice, and 5 ml (1 teaspoon) maple syrup until it’s smooth and a light orange hue. Set aside. This creamy component is what makes this steak burrito bowl recipe truly special.
6. Sear and Rest Steak (10-15 minutes): Heat 15 ml (1 tablespoon) vegetable oil in a heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering, almost smoking. Remove steak from marinade (discard marinade). Sear steak for 3-5 minutes per side for medium-rare, until nicely caramelized with charred edges. Adjust timing for your desired doneness; if the pan isn’t hot enough, the steak will steam instead of sear, so make sure it’s shimmering! Transfer steak to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This resting period is crucial for juicy results. Thinly slice the steak against the grain.
7. Assemble Your Bowls: Divide the fluffed jasmine rice among four individual bowls. Arrange a portion of sliced gochujang-glazed steak, seasoned black beans, and kimchi relish neatly in separate sections over the rice, creating distinct color blocks. Drizzle the Gochujang-Lime Crema in a zigzag pattern over all components. Garnish generously with toasted sesame seeds and thinly sliced spring onions. Serve immediately on simple, contrasting white or black ceramic bowls to highlight the vibrant colors. When I make this at home, I like to set out all the components buffet-style so everyone can build their perfect steak burrito bowl recipe!

Faster Method: For even quicker preparation, use pre-cooked jasmine rice packets or simply use leftover rice you have on hand. You can also buy pre-sliced flank steak to save knife work.

Healthier Twist: To lighten up this already healthy steak burrito bowl recipe, use a plant-based yogurt for the crema, or add extra finely diced cucumber and cilantro to the relish for more fresh vegetables.

Troubleshooting:

• Tough Steak: Ensure you slice steak against the grain after resting it for at least 5 minutes. Overcooking also leads to toughness, so watch your sear time.
• Bland Flavors: Don’t skip the lime juice and fresh cilantro—they truly elevate the bowl. A bit more gochujang in the crema can also boost the overall flavor.
• Soggy Rice: Make sure to use the correct water-to-rice ratio and let it rest, covered, for the full 10 minutes after cooking.

Perfect Occasions and Serving Inspiration

This fantastic steak burrito bowl recipe fits beautifully into so many parts of our lives. It’s a reliable choice for delicious, fuss-free meals.

• When to Serve:
  • Quick weeknight dinners when you need something satisfying fast.
  • Impressive yet easy casual gatherings with friends or family.
  • Healthy school lunchboxes (I often make a double batch of the steak and rice on Sunday; it makes throwing together these quick steak burrito bowl lunches a breeze all week).
• Serving Pairings:
  • Sides: A simple green salad with a lime vinaigrette, or crunchy tortilla chips.
  • Toppings: Fresh salsa or pico de gallo, a dollop of sour cream or Greek yogurt (a healthier option!), shredded cheese, pickled red onions, or a drizzle of your favorite hot sauce.
  • Beverages: Iced tea, sparkling water with lime, or even a light beer for the adults.
• Storage and Reheating:
  • Fridge: Store components separately in airtight containers for up to 3-4 days. This ensures everything stays fresh and vibrant.
  • Freezer: Cooked steak can be frozen for up to 2 months. Reheat gently in the microwave or on the stovetop.
  • Meal Prep Tips: Cook a big batch of rice and steak on Sunday. Portion out with beans and veggies for healthy, ready-to-eat meals throughout the week.

Nutrition & Everyday Wellness Benefits

This delicious steak burrito bowl recipe is a powerhouse of balanced nutrition, perfect for fueling your day. It’s a smart choice for healthy eating.

• High-Protein: Steak provides essential amino acids for muscle health and satiety, making these quick protein snacks or a satisfying main meal.
• Fiber-Rich: Black beans and colorful vegetables contribute dietary fiber, aiding digestion and promoting fullness with every bite.
• Customizable for Goals: Easily adjust for weight-friendly meals by loading up on extra veggies and choosing lean cuts of steak.
• Gluten-Free Friendly: Naturally gluten-free (just check your seasonings and toppings), making it a great option for healthy recipes for dinner.
• Energy-Boosting: A well-rounded meal designed for easy meal prep for busy families, providing sustained energy without a heavy feeling.

Why This Recipe Works for You

This steak burrito bowl recipe is designed to make your life easier and tastier. It brings maximum flavor with minimal effort, perfect for family dinners.

• Save Time: Enjoy quick cooking, with less than 30 minutes from start to finish.
• Eat Better: Packed with lean protein and fresh veggies for a nutritious meal you can feel good about.
• Enjoy Family Meals: A crowd-pleaser that everyone can customize to their liking, ensuring happy eaters.
• Budget-Friendly: More economical than takeout, using simple pantry staples to create a gourmet experience at home.

Smart Upgrades and Adjustments

Small tweaks can make a big difference, allowing you to tailor this steak burrito bowl recipe to your family’s tastes and dietary needs.

• Technique Tips:
  • Rest Your Steak: Let the seared steak rest for 5 minutes before slicing to keep it incredibly juicy.
  • High Heat Sear: Ensure your pan is hot enough for a good crust on the steak, locking in those savory flavors.
• Flavor Variations:
  • Smoky Chipotle: Add a dash of chipotle powder or a spoonful of adobo sauce to the steak for a deeper, smoky kick.
  • Herbal Freshness: Try a mix of cilantro and parsley in your toppings for an aromatic twist.
  • Lime Crema: Mix sour cream or Greek yogurt with fresh lime juice and a pinch of salt for a zesty, creamy drizzle.
• Diet Adaptations:
  • Low-Carb: Skip the rice entirely and use cauliflower rice or a bed of mixed greens as your base.
  • Kid-Friendly: Let kids assemble their own bowls with their favorite toppings, perhaps with less spice, making it a fun meal for everyone.

Reader Q&A

“Can I prepare this steak burrito bowl recipe ahead of time?”

Absolutely! Cook the steak, rice, and veggie components separately. Store them in airtight containers in the fridge, then assemble individual bowls just before serving for maximum freshness.

“Is this steak burrito bowl recipe good for meal prep?”

Yes, it’s fantastic for meal prep! Cook a larger batch on the weekend and portion it into individual containers for healthy, ready-to-eat lunches or dinners throughout the week.

“What’s the best way to store leftovers from this steak burrito bowl recipe?”

Store each component (steak, rice, beans/veggies, toppings) in separate airtight containers in the refrigerator for 3-4 days. This keeps flavors fresh and textures intact. For an extra burst of fresh flavor, I always add a generous squeeze of lime over my assembled bowl right before serving.

“Are there healthier substitutes for this steak burrito bowl recipe?”

To make it even healthier, use brown rice or cauliflower rice, Greek yogurt instead of sour cream, and load up on extra fresh vegetables and salsa. Choosing lean cuts of steak also helps keep it light and nutritious.

“Can I use chicken or pork instead of steak in this burrito bowl?”

Yes, you can! This recipe is very versatile. Chicken or other lean proteins can be seasoned and cooked similarly for a delicious alternative that fits your preferences.

“How can I make this steak burrito bowl recipe spicier?”

To add more heat, include a pinch of cayenne pepper with your steak seasoning, add diced jalapeños to your sautéed veggies, or drizzle with your favorite hot sauce when serving your finished bowl.

Conclusion

Enjoy a delicious, customizable, and easy steak burrito bowl recipe that brings joy and flavor to your family table. Why wait? Save this vibrant steak burrito bowl recipe to your Pinterest board and try it tonight for a meal everyone will love!

steak burrito bowl recipe

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• Author: Sarah Mali
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Gochujang-Glazed steak burrito bowl is a vibrant, easy, and satisfying meal, perfect for a quick weeknight dinner or a healthy, fuss-free family feast. It transforms simple ingredients into a restaurant-worthy feast.

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Ingredients

Scale 1x2x3x

• 450 g (1 lb) flank or skirt steak, thinly sliced against the grain
• 30 ml (2 tablespoons) alcohol-free soy sauce
• 45 ml (3 tablespoons) gochujang (Korean chili paste)
• 20 ml (1 tablespoon plus 1 teaspoon) toasted sesame oil
• 20 ml (1 tablespoon plus 1 teaspoon) maple syrup or brown sugar
• 2 cloves garlic, minced
• 15 g (1 tablespoon) fresh ginger, grated
• A pinch black pepper, to taste
• 15 ml (1 tablespoon) vegetable oil
• 200 g (1 cup) uncooked jasmine rice, rinsed until clear
• 400 ml (1.67 cups) water
• A pinch salt
• 425 g (15 oz) canned black beans, rinsed and drained
• 120 ml (0.5 cup) vegetable broth
• 0.5 teaspoon cumin powder
• 0.5 teaspoon garlic powder
• 120 g (0.5 cup) finely diced vegetarian-friendly kimchi
• 0.5 English cucumber, finely diced
• 30 g (0.25 cup) chopped fresh cilantro
• 30 ml (2 tablespoons) fresh lime juice
• 120 ml (0.5 cup) plain yogurt (dairy or plant-based, unsweetened) or sour cream
• 5 g (1 tablespoon) mixed black and white toasted sesame seeds
• 2 spring onions (scallions), thinly sliced

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Instructions

1. Cook the Rice: Rinse jasmine rice under cold water until clear. Combine rinsed rice, 400 ml (1.67 cups) water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 10 minutes, then fluff with a fork.
2. Marinate the Steak: Pat flank steak dry. In a shallow dish, whisk together soy sauce, 30 ml (2 tablespoons) gochujang, 15 ml (1 tablespoon) toasted sesame oil, 15 ml (1 tablespoon) maple syrup, minced garlic, grated ginger, and black pepper. Add steak, ensuring it’s coated. Marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.
3. Simmer Black Beans: In a small saucepan, combine rinsed black beans, 120 ml (0.5 cup) vegetable broth, 0.5 teaspoon cumin powder, 0.5 teaspoon garlic powder, and a pinch of salt. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until liquid slightly thickens. Keep warm.
4. Prepare Kimchi Relish: In a small bowl, gently combine finely diced vegetarian-friendly kimchi, finely diced English cucumber, chopped fresh cilantro, 15 ml (1 tablespoon) fresh lime juice, and 5 ml (1 teaspoon) toasted sesame oil. Set aside.
5. Whisk Gochujang-Lime Crema: In a separate small bowl, whisk together 120 ml (0.5 cup) plain yogurt, 15 ml (1 tablespoon) gochujang, 15 ml (1 tablespoon) fresh lime juice, and 5 ml (1 teaspoon) maple syrup until smooth. Set aside.
6. Sear and Rest Steak: Heat 15 ml (1 tablespoon) vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering. Remove steak from marinade (discard marinade). Sear steak for 3-5 minutes per side for medium-rare, until caramelized. Transfer steak to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. Thinly slice the steak against the grain.
7. Assemble Your Bowls: Divide the fluffed jasmine rice among four individual bowls. Arrange sliced steak, seasoned black beans, and kimchi relish neatly over the rice. Drizzle the Gochujang-Lime Crema in a zigzag pattern over all components. Garnish generously with toasted sesame seeds and thinly sliced spring onions. Serve immediately.

Notes

For a faster method, use pre-cooked jasmine rice and pre-sliced flank steak. To lighten the dish, use plant-based yogurt for the crema or add extra finely diced cucumber and cilantro to the relish for more vegetables. Ensure steak is sliced against the grain after resting for juicy results, and don’t skip fresh lime juice and cilantro for flavor elevation.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Searing, Simmering
• Cuisine: Korean-American Fusion

Nutrition

• Serving Size: 1 bowl (450 g)
• Calories: 650 calories
• Sugar: 20 g
• Sodium: 1000 mg
• Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 80 g
• Fiber: 12 g
• Protein: 40 g
• Cholesterol: 100 mg