Bbq Steak Bowl Recipe

Make the marinade

In a bowl whisk together gluten-free tamari, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper until sugar dissolves.

Place the ribeye in a shallow dish or resealable bag. Pour half the marinade (reserve the other half for basting/finishing) over the steak, turning to coat. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor.

Remove the steak from the fridge 20 minutes before cooking to come closer to room temperature. Pat dry lightly with paper towels, then season both sides with 1/4 tsp salt and a pinch of black pepper.

Heat a heavy skillet or grill pan over high heat until very hot. Add neutral oil and swirl to coat. Sear the ribeye 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), adjusting time for thickness. During the last 30–60 seconds, brush with the reserved marinade to glaze.

Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes, then thinly slice across the grain into bite-sized strips.

If using rice: cook 1 cup dry rice to yield roughly 2 cups cooked according to package (about 18–20 minutes for white rice, 40–45 minutes for brown). Keep warm.

If using salad greens: toss 4 cups greens with a light splash of lemon juice and a pinch of salt just before assembling.

If using cauliflower rice: warm 2 cups in a skillet with 1 tsp sesame oil for 2–3 minutes until heated through.

Kimchi: drain briefly and pat excess liquid. Serve 1/3 to 1/2 cup per bowl.

Pickled cucumber: thinly slice cucumbers and toss with 2 tsp rice vinegar, 1/2 tsp sugar, pinch of salt. Let sit 5 minutes, then drain excess liquid.

Blanched spinach: blanch spinach in boiling water 20–30 seconds, shock in ice water, squeeze out excess water. Toss with 1/2 tsp sesame oil and a pinch of salt.

Shredded carrot: toss raw shredded carrot with a squeeze of lemon and a pinch of salt or quickly sauté 1 minute in a nonstick pan if you prefer softened texture.

Steamed broccoli: steam florets until just tender, about 3–4 minutes. Season with a pinch of salt and a drizzle of sesame oil if desired.

Roasted sweet potato: toss 1 cup cubed sweet potato with 1 tsp oil, 1/8 tsp salt and roast at 425°F (220°C) for 20–25 minutes until tender and edges caramelized.

If using ssamjang or gochujang-style sauce: stir briefly to smooth. For yuzu-lemon vinaigrette: whisk together yuzu or lemon juice, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey, and a pinch of salt.

Taste sauce and adjust seasoning as needed.

Toast sesame seeds in a small dry skillet over medium heat 1–2 minutes until fragrant, shaking frequently to avoid burning.

Divide the chosen base between two bowls (recipe amounts make ~2 bowls).

Arrange three prepared sides (approximately 1/3–1/2 cup each) around the bowl over the base.

Top with sliced KBBQ ribeye (about half the cooked steak per bowl if serving two).

Drizzle 1–2 tablespoons of your chosen sauce over the steak or serve sauce on the side.

Garnish with sliced green onions (1 tbsp per bowl), toasted sesame seeds (1/2 tsp per bowl), and a lemon wedge. Finish with a light pinch of salt and pepper as desired.

Serve immediately while steak is warm. Provide extra sauce on the side for dipping.