Description
A quick and flavorful Korean BBQ steak rice bowl topped with a spicy cream sauce, perfect for weeknight dinners.
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: Start by mixing the vegetable oil, sesame oil, soy sauce, brown sugar, garlic, ginger, and some black pepper in a bowl. Add the flank steak to this mixture, coating it well. Let it marinate in the fridge for at least 15 minutes while you prepare the other ingredients.
- Cook the Rice: If you haven’t already, prepare your jasmine rice according to package instructions. If you’re using a rice cooker, this will make your life easier.
- Sear the Steak: Heat a grill pan or skillet over medium-high heat. Once hot, remove the steak from the marinade (but don’t toss the marinade!) and sear it for about 4–5 minutes on each side for medium-rare, depending on the thickness. It’s best to check the internal temperature; you want it around 130°F for medium-rare.
- Simmer the Marinade: While the steak cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat, allowing it to thicken slightly. Keep an eye on it to avoid burning.
- Slice the Steak: Once cooked to your liking, let the steak rest for about 5 minutes before slicing it thinly against the grain.
- Make the Spicy Cream Sauce: In a small bowl, combine mayonnaise, sriracha, lime juice, honey, and a pinch of salt. Feel free to adjust the sriracha to your heat preference.
- Assemble the Bowls: To finish, place cooked rice in each bowl. Top with the sliced steak, shredded carrots, cucumbers, and any other veggies you like. Drizzle the marinade sauce over the top and add a dollop of the spicy cream sauce.
- Garnish and Serve: Sprinkle chopped green onions on top for that finishing touch. Enjoy your delicious Korean BBQ Steak Rice Bowls!
Notes
Feel free to customize the veggies and garnishes to your liking. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg
Keywords: Korean BBQ, steak, rice bowls, spicy cream sauce, quick dinner