Korean BBQ Beef Rice Bowls Recipe

Your favorite food court staple, ready tonight without leaving your kitchen.
  • Ready in: 5 hours, 20 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 5 hours
  • By:
  • Servings: Makes 6 servings OR 4 servings + 2 leftover servings

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  • 1 packet Korean BBQ Slow-Cooker Sauce Mix- FW 2017
  • ½ cup orange juice
  • 1½ tablespoon OR 1 Dinner Mixer packet Garlic Garlic Seasoning , divided
  • 1 (1½-2 pound) beef flank steak, thinly sliced
  • 6 tablespoons mayonnaise
  • 2-3 teaspoons Sriracha sauce
  • 6 (or 4 for Dinner Mixer recipe) cups cooked brown or white rice
  • Kimchi, optional
  • Chopped cucumbers, chopped cilantro
  • Chopped peanuts, optional

cooking methods

  • Slow Cooker


  1. In a 3½-quart or larger slow cooker, combine Korean BBQ Slow-Cooker Sauce Mix, orange juice and ⅔ packet 1 tablespoon Garlic Garlic™ Seasoning. Add steak slices; turn to coat. Cook on LOW 4-5 hours or until very tender.
  2. Meanwhile, in small bowl, combine mayonnaise, Sriracha sauce and remaining 1/3 packet (½ tablespoon) Garlic Garlic Seasoning. Stir to combine. Cover and refrigerate until ready to serve.
  3. Serve beef with sauce over cooked rice. Top with desired amount of Kimchi, if desired, a dollop of Sriracha mayonnaise, cucumbers, cilantro and peanuts, if desired.

Makes 6 servings OR 4 servings + 2 leftover servings.

Serve with Garlic Sesame Broccoli.

Make Ahead & Freeze: Prepare step 1 in a gallon freezer bag. Place remaining Garlic Garlic Seasoning and Sriracha sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

For remix Korean BBQ Lettuce Wraps recipe: Place 2 servings leftover beef with sauce in a storage container. Place 2 servings leftover Sriracha mayonnaise, cucumber and cilantro in separate storage containers. Refrigerate all containers up to 2 days.

Note: Kimchi is a spicy fermented cabbage and can be found in the refrigerated Asian section of your produce department.

Electric Pressure Cooker Directions: Prepare step 1 in a 6-quart or larger pressure cooker, adding 1/2 cup water. Cook 8-10 minutes on pressure cooker setting. Continue with step 2.

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Rated 5 out of 5 by from Just enough spice for everyone! Healthy and flavorful ! I actually made this but left the peanuts, sauce, cilantro, and cucumbers on the side so each of my boys could make their own "bowl." We all assembled our bowls with the things we wanted. They were delicious and worked for everyone in our family...kids up to grandparents!
Date published: 2017-08-20
Rated 5 out of 5 by from BANGIN! Dinner Mixer recipe: Picked up over 3 lbs of flank steak. Figured I'd freeze the other steak - nope sliced it up and doubled the meat ONLY nothing else. We were camping and what a fun dinner to make. Sliced up the steak. Added the ingredients and combined w the meat. Cooked on LOW for 5 hours. Cheated w Boil Bag Rice. My daughter LOVES green beans so we swapped broccoli out. The sriracha sauce (I'm not a fan of but trying something new myself) w Mayo and Garlic Garlic chilling in fridge. This dinner was spot on! My girls don't eat things combined so they are separately and we are as Bowls! Hubby suggested bigger bowls next time,which I agreed. Throw away bowls are a bit small. Leftovers will be for the remixer for today's lunch w my kids! I recommend doubling the meat. It was a good call and then 2 full dinners (tonight and remixer). Cheers!
Date published: 2017-08-14
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