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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