Korean Steak Bowl

Recipe makes 4 servings


1 lb (454g) flank steak
Salt and pepper
2 Tbsp (36 ml) reduced sodium tamari (or light soy sauce)
2 Tbsp (34 ml) sesame oil or avocado oil
1 Tbsp (15 ml) rice vinegar
1 Tbsp (20 ml) gochujang (Korean chili paste)
1 clove garlic, minced
2 cups (312g) broccoli florets (or broccolini)
1/2 lb (227g) asparagus, trimmed
1 medium zucchini (167g), sliced
4 eggs (44g each)
1 avocado (304g), sliced
1/2 cup (75g) kimchi, cut into pieces
4 green onions (48g), stalks only, thinly sliced



Preheat a grill pan over medium-high heat. Season the steak with salt and pepper and set aside.

Whisk the tamari sauce, sesame oil, rice vinegar, gochujang, and minced garlic to make the marinade; brush it over the steak, broccoli, asparagus, and zucchini.

Grill the steak for 4-5 minutes per side for medium-rare, or until cooked to your desired doneness; transfer it to a cutting board, tent it with aluminum foil, and let it rest for 5 to 10 minutes before slicing it into thin strips.

Grill the broccoli, asparagus, and zucchini for 3 to 4 minutes per side, or until tender and lightly charred.

Heat avocado oil in a skillet over medium heat and cook the eggs to the desired doneness (2 to 3 minutes for runny yolks.

Divide the sliced steak, broccoli, asparagus, zucchini, avocado, and kimchi between four serving bowls. Place a fried egg on top and sprinkle with sliced green onions.

Enjoy your Korean-style bowl! It’s a hearty and flavorful meal that’s perfect for any time of day.


Nutritional breakdown per serving (recipe makes 4 servings)

486 Calories
46.5g Protein
26.8g Fat
9.1g Fiber
19.7g Total Carbs
10.6g NET Carbs