Korean-Style Steak & Rice Bowls with Mushrooms, Bok Choy & Snap Peas

Korean-Style Steak & Rice Bowls

with Mushrooms, Bok Choy & Snap Peas

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. Cals/serving

These vibrant bowls feature a bed of fluffy rice topped with tender sautéed vegetables, spicy gochujang-marinated cucumber, and juicy flank steak—all brought together with a drizzle of our irresistibly savory black bean and honey sauce.
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ingredients
Korean-Style Steak & Rice Bowls with Mushrooms, Bok Choy & Snap Peas
Title
  • ½ cup Jasmine Rice
  • 1 8-Oz Flank Steak
  • 2 cloves Garlic
  • 4 oz Cremini Mushrooms
  • 1 Persian Cucumber
  • 2 Scallions
  • 10 oz Baby Bok Choy
  • 4 oz Sugar Snap Peas
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Sugar
  • 2 tsps Gochujang
  • 2 Tbsps Black Bean Sauce
  • 2 tsps Honey
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, combine the vinegar, sugar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved. Add the sliced cucumber. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut the mushrooms into bite-sized pieces. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the halved peas, chopped garlic, sliced white bottoms of the scallions, and chopped bok choy stems. In a separate bowl, combine the honey (kneading the packet before opening), black bean sauce, and 1 tablespoon of hot water. Season with salt and pepper.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the steak:
3 Cook the steak:

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F for medium-rare.

Cook the vegetables:
4 Cook the vegetables:

While the steak rests, in the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the prepared pea mixture. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Turn off the heat.

Slice the steak & serve your dish:
5 Slice the steak & serve your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the cooked rice topped with the cooked vegetables, sliced steak, and marinated cucumbers (including any liquid). Drizzle with the sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, combine the vinegar, sugar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved. Add the sliced cucumber. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut the mushrooms into bite-sized pieces. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the halved peas, chopped garlic, sliced white bottoms of the scallions, and chopped bok choy stems. In a separate bowl, combine the honey (kneading the packet before opening), black bean sauce, and 1 tablespoon of hot water. Season with salt and pepper.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:
Cook the steak:
3 Cook the steak:

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F for medium-rare.

4 Cook the vegetables:

While the steak rests, in the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the prepared pea mixture. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Turn off the heat.

Cook the vegetables:
Slice the steak & serve your dish:
5 Slice the steak & serve your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the cooked rice topped with the cooked vegetables, sliced steak, and marinated cucumbers (including any liquid). Drizzle with the sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!