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steak burrito bowl recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: General
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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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