Name: Irresistibly Easy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 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

A delicious and satisfying Korean BBQ steak rice bowl topped with a spicy cream sauce, perfect for any day of the week.

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: Combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper in a bowl. Slice flank steak against the grain into thin strips and add to the marinade. Let it soak for at least 10-15 minutes.
Cook the Rice: Prepare your rice according to package instructions if not already cooked.
Stir-fry the Steak: Heat vegetable oil in a skillet over medium-high heat. Add marinated steak and stir-fry for about 5-7 minutes until seared.
Prepare the Cream Sauce: Mix mayo, Sriracha, lime juice, honey, and a pinch of salt in a small bowl.
Assemble the Bowls: Add cooked rice to bowls, top with stir-fried steak, shredded carrots, cucumbers, and green onions. Drizzle with cream sauce.
Garnish and Enjoy: Sprinkle additional green onions or sesame seeds if desired and serve hot.

Notes

For a lighter option, use quinoa or cauliflower rice. Adjust spice levels in the cream sauce to suit your taste.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Korean

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 20g
Cholesterol: 50mg

Keywords: Korean BBQ, steak, rice bowl, easy recipes, quick dinner