Korean BBQ Steak Bowls

This veggie-loaded mountain features thinly sliced Korean BBQ steak, a beautiful assortment of bell peppers, scallions, greens, sesame seeds because healthy doesn’t mean boring, plain and not tasty but actually tastes good , and a spicy sesame ginger dressing to top off this delicious bowl!!

Some ideas for this combo, depending on your mood:

  • Make it as a salad!
  • Make it a regular stir fry; serving it over a little bit of rice, brown rice, quinoa, etc. Which I added to this recipe.
  • Make it as a filling for a wrap!

No matter how you choose to make it, this dish is flavorful! The thinly cut, quick-seared steak, rainbow of veggies, PLUS the delicious, flavorful spicy sesame dressing is the perfect combination!


for the spicy sesame dressing
  • 2/3 cup low sodium soy sauce
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon sesame oil
  • 3 tablespoons brown sugar
  • 2 tablespoons red pepper flakes
  • 5 cloves garlic
for the korean bbq steak bowls
  • 1 lb. top sirloin steak, cut into very thin pieces
  • 2 bell peppers (red and green), cut into strips
  • Single serving of quinoa
  • 2 handfuls of romaine lettuce
  • peanuts, scallions, and sesame seeds for topping


  • Pulse the dressing ingredients in a food processor until smooth. Place the steak in a bag and cover with enough dressing to coat. Refrigerate for 1-2 hours.
  • Heat a cast-iron pan over high heat. Add the steak to the pan with a little oil. It should sizzle! Let the steak sit for 1-2 minutes to get a golden brown sear, flip if necessary.
  • Cook quinoa as directed on the package.
  • Toss all the veggies, steak, and quinoa together with enough. Place on top of a bed of lettuce. Throw in the peanuts, scallions and sesame seeds just before serving.

Make this recipe you own, the sauce is absolutely delicious and is a major component to this recipe.

Enjoy – See you in the Kitchen!

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