Name: Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 pound Flank Steak (or sirloin or ribeye); 2 tablespoons Vegetable Oil (or olive oil); 1 teaspoon Sesame Oil (adjust as needed); 1/4 cup Soy Sauce (gluten-free if needed); 2 tablespoons Brown Sugar (honey can be a substitute); 2 cloves Garlic (minced); 1 tablespoon Ginger (grated) (or ground ginger); to taste Black Pepper; 2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice); 1/4 cup Green Onions (chopped); 1 cup Shredded Carrots (or bell peppers or snap peas); 1 cup Cucumber (sliced); 1/2 cup Mayonnaise (or Greek yogurt); 2 tablespoons Sriracha Sauce (adjust to taste); 1 tablespoon Lime Juice (or lemon juice); 1 tablespoon Honey (or agave syrup for vegan); to taste Salt

Description

Delicious Korean BBQ Steak Rice Bowls with tender marinated steak and a zesty spicy cream sauce, perfect for a quick dinner or meal prep.

Ingredients

Scale

1 pound Flank Steak (or sirloin or ribeye)
2 tablespoons Vegetable Oil (or olive oil)
1 teaspoon Sesame Oil (adjust as needed)
1/4 cup Soy Sauce (gluten-free if needed)
2 tablespoons Brown Sugar (honey can be a substitute)
2 cloves Garlic (minced)
1 tablespoon Ginger (grated) (or ground ginger)
to taste Black Pepper
2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice)
1/4 cup Green Onions (chopped)
1 cup Shredded Carrots (or bell peppers or snap peas)
1 cup Cucumber (sliced)
1/2 cup Mayonnaise (or Greek yogurt)
2 tablespoons Sriracha Sauce (adjust to taste)
1 tablespoon Lime Juice (or lemon juice)
1 tablespoon Honey (or agave syrup for vegan)
to taste Salt

Instructions

Start by marinating the steak. In a bowl, mix the vegetable oil, sesame oil, soy sauce, brown sugar, garlic, ginger, and black pepper. Add the steak to this mixture and let it marinate for at least 30 minutes. You can also marinate it overnight for more flavor.
Heat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook it for about 4-5 minutes on each side, or until it reaches your desired doneness.
Let the steak rest for a few minutes before slicing it thinly against the grain.
While the steak is cooking, prepare the spicy cream sauce. In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, honey, and a pinch of salt. Adjust the spiciness based on your taste preference.
To serve, place a scoop of cooked jasmine rice in a bowl. Top it with the sliced steak, followed by the shredded carrots, cucumber, and chopped green onions. Drizzle the spicy cream sauce over the bowl and enjoy!

Notes

For lighter options, substitute jasmine rice with cauliflower rice or quinoa. Adjust spice levels in the cream sauce to taste.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Korean

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 10g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg

Keywords: Korean BBQ, Steak Rice Bowls, Spicy Cream Sauce, Quick Dinner, Meal Prep