Savory Bulgogi Bavette Steak with Roasted Carrots and Lemon Rice

If you love Korean-inspired flavors, this dish is sure to satisfy. The star is a succulent bavette steak coated in a savory-sweet bulgogi sauce, finished with a pat of butter for richness. Alongside, you’ll find tender roasted carrots and fluffy jasmine rice brightened with lemon zest and juice.

This meal brings together a little bit of everything-savory, sweet, tangy and hearty. Perfect for a weeknight dinner that feels special without hours of prep.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots into ½-inch rounds. Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready.
3. While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, spread across entire sheet.) Roast carrots on top rack for 10 minutes (you’ll add steak then).
4. Meanwhile, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add steak and sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted 10 minutes, stir carrots and place seared steak on opposite side of sheet. (For 4 servings, place steak on a second sheet; roast on middle rack.) Return to top rack; roast until steak is cooked through and carrots are tender, 10-12 minutes more.
5. When steak and carrots have 5 minutes left, melt 1 tablespoon butter in the same pan over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. Stir in bulgogi sauce and 1 tablespoon water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat. If sauce is too thick, stir in a splash more water.
6. Fluff rice with a fork. Stir in half the lemon zest (add more if desired), 1 tablespoon butter and a squeeze of lemon juice; season with salt and pepper. Thinly slice steak crosswise. Divide rice, steak and carrots between plates. Drizzle steak with sauce. Sprinkle with scallion greens and sesame seeds. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, skirt steak or sirloin. Adjust cooking time as needed based on thickness.

Is this recipe gluten-free?

The bulgogi sauce typically contains soy sauce and wheat, so it is not gluten-free. For a gluten-free version, use tamari or coconut aminos and ensure other ingredients are gluten-free.

Can I make this recipe dairy-free?

Yes, simply omit the butter or use a dairy-free alternative like vegan butter or olive oil. The sauce will still be delicious without it.