Gochujang Steak Protein Bowls

gochujang steak bowls with steak, pickled carrots, cucumbers, roasted broccoli, kimchi, and jasmine rice

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Shaved steak in a Korean-inspired marinade served with pan roasted broccoli, rice, and all the fixin's.

Prep Time15

Cook Time15

Marinate Time1

Total Time1 30

Servings: Bowls

Calories: 380kcal

Author: Mason Woodruff

Ingredients

16 oz Shaved Beef Steak see notes*
2 Tablespoons Coconut Aminos
1 Tablespoon Gochujang
1 Tablespoon Honey
1 Tablespoon Rice Vinegar
1 teaspoon Toasted Sesame Oil
2 Frozen Crushed Garlic Cubes or 2 cloves fresh
½ teaspoon Black Pepper

For Serving (see notes**)

12 oz Broccoli Florets cut into bite-size pieces
1 Tablespoon Olive Oil
1-2 pinches Salt and Pepper
2 cups Steamed Rice
Cucumber Salad, Pickled Carrots, Kimchi, Toasted Sesame Seeds, and Kimchi Mayo or Gochujang Sauce optional

Instructions

Mix the steak marinade together in a bowl before adding the steak. (I like to use kitchen scissors or a knife to roughly chop the shaved steak to make sure it's in smaller pieces before going in the marinade.) Cover and refrigerate for about an hour.
When you're ready to cook, start by heating 1 tablespoon of olive oil in a pan over medium-high heat. Add the chopped broccoli and toss to coat before seasoning with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the broccoli is tender crisp and nicely browned all over. Transfer to a bowl and set aside.
Add the steak to the pan along with any remaining marinade in the bowl (the steak should have absorbed nearly all of it). Spread out in an even layer and cook for 2-3 minutes, allowing the bottom to caramelize, before breaking apart with a spatula. Once the steak is cooked through and no pink remains, remove from the heat and serve.
To make four bowls, each one gets about 3 oz of steak, ½ cup of steamed rice, and ¼ of the broccoli. Add cucumber salad, kimchi, etc. as desired.

Notes

Cucumber Salad

I like to thinly slice 3-4 mini seedless cucumbers and toss with rice vinegar, toasted sesame oil, honey, green onion, toasted sesame seeds, and a ton of Korean chile flakes (they're mild, not very spicy). You can also take a shortcut and just use chili crisp and rice vinegar.

Pickled Carrots

I typically buy pre-made pickled carrots and always have them on hand, but they're easy enough to make at home with a bit of boiling water and vinegar, sugar, and salt. Here's a recipe.

Creamy Sauces

You can buy things like kimchi mayo and gochujang everything sauce, but you can also make homemade versions by blending either with mayo or light mayo, garlic, and salt. See my Korean chicken quesadillas for a creamy gochujang sauce recipe.

Nutrition Facts Notes

The nutrition facts below are for the steak, broccoli, and rice only.
The steak on its own has 895 calories, 92g protein, 48g carbs, and 33g fat (makes about 12 oz of steak total).

Nutrition