Description
Indulge in the delightful flavors of Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. This quick and customizable dish combines tender marinated steak, vibrant fresh vegetables, and a creamy, spicy sauce that elevates ordinary weeknight dinners into something extraordinary.
Ingredients
Scale
- 1 pound Flank steak
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 1/4 cup Soy sauce
- 2 tablespoons Brown sugar
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- to taste Black pepper
- 2 cups Cooked jasmine rice
- 1/4 cup Green onions (chopped)
- 1 cup Shredded carrots
- 1 cup Cucumber (sliced)
- 1/2 cup Mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon Lime juice
- 1 tablespoon Honey
- to taste Salt
Instructions
- In a mixing bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper.
- Place the flank steak in the marinade. Ensure it’s well coated. Cover and refrigerate for at least 30 minutes.
- In another bowl, mix together mayonnaise, sriracha sauce, lime juice, honey, and salt. Adjust sriracha based on your spice preference. Set aside.
- Heat a cast iron skillet over medium-high heat until hot. Remove steak from marinade and place it on the skillet. Cook for about 5-7 minutes per side for medium-rare doneness. Adjust time based on thickness.
- Slice cooked steak against the grain into thin strips. In serving bowls, layer cooked jasmine rice as a base.
- Top rice with sliced steak, shredded carrots, cucumbers, and green onions. Drizzle spicy cream sauce generously over everything.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg