Description
Comforting Korean BBQ steak rice bowls topped with a spicy cream sauce, perfect for sharing with family and friends.
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
- Pat the steak dry and slice thinly across the grain for tenderness.
- Aim for slices about 1/8 to 1/4 inch thick so each piece sears quickly and remains tender.
- In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper. Reserve a few tablespoons for the pan glaze later and enjoy the aroma as the sugar dissolves.
- Toss the sliced steak in the marinade and let rest 10 to 15 minutes.
- Warm a large skillet or cast-iron over medium-high heat and add vegetable oil.
- Sear the steak in batches for about 1 to 2 minutes per side for medium.
- Pour the reserved marinade into the pan after searing and let it bubble to thicken into a glaze.
- Fluff hot jasmine rice with a fork and stir in a knob of butter or a drizzle of sesame oil.
- Whisk together mayonnaise, sriracha, lime juice, honey, and a pinch of salt for the spicy cream sauce.
- Assemble the bowls with rice, caramelized steak, shredded carrots, cucumber slices, and green onion, then drizzle with the spicy cream.
- Serve immediately while warm.
Notes
Leftovers can be stored separately from rice and vegetables. Best consumed within three days or frozen for up to two months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg