Description
Delicious Korean BBQ Steak Rice Bowls with tender marinated steak, fluffy rice, colorful veggies, and a spicy cream sauce.
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
- Marinate the Steak: In a bowl, mix soy sauce, brown sugar, garlic, ginger, sesame oil, and black pepper. Add the flank steak to the bowl and coat it well. Let it marinate for at least 30 minutes, or up to 4 hours for more flavor.
- Cook the Rice: Prepare the jasmine rice according to package instructions. Keep it warm until ready to serve.
- Cook the Steak: Heat vegetable oil in a large pan over medium-high heat. Once hot, add the marinated steak. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for a few minutes before slicing it thinly.
- Make the Spicy Cream Sauce: In a small bowl, combine mayonnaise, sriracha, lime juice, honey, and salt. Mix well to create a smooth sauce. Adjust the spice level by adding more sriracha if desired.
- Assemble the Bowls: In bowls, place a generous scoop of cooked rice. Top with sliced steak, shredded carrots, sliced cucumbers, and chopped green onions. Drizzle with spicy cream sauce.
Notes
Marinating the steak longer will give it deeper flavor. Customize with favorite veggies.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Korean BBQ, steak, rice bowls, spicy sauce, family meal