Place steaks in a medium resealable plastic bag. Pour 2 Tbsp. marinade over steaks; seal bag. Turn bag to evenly coat steaks with marinade. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally.
This Korean-inspired dish utilizes marinated ribeye steak and lots of flavor-packed veggies for a bowl that will be part of your weeknight meal rotation.
Servings and Ingredients
|2 (8-oz.) Hy-Vee Choice Reserve ribeye steaks, ½ in. to ¾ in. thick|
|5 tbsp. Bibigo original Korean BBQ marinade and sauce, divided|
|4 ½ tsp. unseasoned rice vinegar|
|1 ½ tsp. Hy-Vee honey|
|2 organic rainbow carrots, peeled|
|2 tsp. Hy-Vee vegetable oil|
|2 c. hot cooked Hy-Vee instant white rice|
|2 mini seedless cucumbers, bias-sliced|
|2 medium avocados, seeded, peeled and sliced|
|Kimchi, for serving|
|Sriracha mayo, for serving|
|Lime wedges, for serving|
|Toasted sesame seed, for garnish|
|Cilantro, for garnish|
|Mild chili powder, for garnish|
Things To Grab
- Medium resealable plastic bag
- Small bowl
- Julienne peeler
- 10-in. cast iron skillet
- Charcoal or gas grill
- Large cutting board
- 4 shallow serving bowls
- Sharp knife
Stir together vinegar and honey in a small bowl. Cut carrots into julienne strips using a julienne peeler (about 1 cup). Add carrots to vinegar mixture. Stir to coat; set aside.
Preheat a charcoal or gas grill for direct grilling over high heat (400 degrees). Meanwhile, remove steaks from marinade; discard marinade. Let steaks stand at room temperature for 10 minutes.
Place a 10-in. cast iron skillet on one side of the grill rack to preheat. Grill steaks on grill rack for 4 to 5 minutes or until seared on both sides, turning halfway through. Transfer steaks to a clean cutting board. Let rest, uncovered, for 5 minutes. Trim outer fat from steaks, if necessary; thinly slice steaks across the grain.
Heat oil in hot cast iron skillet. Add steak strips and remaining 3 Tbsp. marinade. Cook and stir for 1 to 2 minutes or until steak strips reach 130 degrees for medium-rare doneness.
For bowls, divide rice among 4 shallow serving bowls. Arrange steak mixture, carrots, cucumbers, and avocados on top. Serve with kimchi, Sriracha mayo and lime wedges; garnish with sesame seed, cilantro and mild chili powder, if desired.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 65mg
- Sodium: 430mg
- Total Carbohydrates: 42g
- Protein: 23g