Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are delicious and packed with flavor, featuring marinated flank steak served over jasmine rice with fresh vegetables and a spicy cream sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 cup cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup chopped green onions
- 1 tablespoon sesame seeds
- 1/2 cup mayonnaise (for spicy cream sauce)
- 2 tablespoons sriracha sauce (for spicy cream sauce)
- 1 teaspoon lime juice (for spicy cream sauce)
- 1 teaspoon honey (for spicy cream sauce)
Instructions
- In a bowl, combine soy sauce, sesame oil, brown sugar, garlic powder, and ginger powder. Add the sliced flank steak and marinate for at least 30 minutes.
- While the steak is marinating, prepare the spicy cream sauce by mixing mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth. Set aside.
- Heat a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes until browned and cooked through.
- To assemble the bowls, divide the cooked jasmine rice among four bowls. Top each bowl with the cooked steak, shredded carrots, sliced cucumbers, and chopped green onions.
- Drizzle with the spicy cream sauce and sprinkle with sesame seeds.
- Serve immediately and enjoy!
Notes
- For a vegetarian option, substitute the steak with tofu or tempeh marinated in the same sauce.
- Add some kimchi on the side for an authentic Korean flavor boost.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg