Korean Bulgogi BBQ Steak Bowls. (Half Baked Harvest)

• 2 lbs Flank or skirt steak

• 1 Avocado

• 1 large handful Both fresh basil + cilantro

• 1 cup Broccoli

• 1 cup Cabbage

• 4 cloves Garlic

• 1 tbsp Ginger, fresh

• 2 Limes, juice of

• 1 Mango

• 1 Sesame seeds + kimchi + limes, toasted

• 4 Eggs, fried

• 1 tbsp Gochujang - korean chile paste

• 1/3 cup Peanut butter or tahini, creamy

• 1 1/16 cup Soy sauce, low sodium

• 3 cups Rice

• 1/3 cup Brown sugar

• 2 tbsp Korean sunchang - sriracha or gochujang can be substituted

• 2 tbsp Sesame seeds, toasted

• 2 tbsp Rice vinegar

• 2 tbsp Sesame oil