Description
Experience the bold flavors of Korean cuisine with these Korean BBQ Steak Rice Bowls featuring a tantalizing spicy cream sauce. Perfect for any occasion, this recipe combines tender marinated steak, vibrant sautéed vegetables, and creamy sauce atop a bed of fluffy jasmine rice. With its quick preparation time and customizable ingredients, this dish is ideal for busy weeknights or gatherings with family and friends.
Ingredients
Scale
- 1 pound flank steak
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 cups cooked jasmine rice
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 1 tablespoon vegetable oil
- 1/2 cup sour cream
- 2 tablespoons Sriracha sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
- Sesame seeds and green onions, for garnish
Instructions
- Marinate the steak by combining soy sauce, sesame oil, brown sugar, garlic, and ginger in a bowl. Submerge the flank steak in the marinade and refrigerate for at least 30 minutes.
- Cook jasmine rice according to package instructions and set aside.
- For the spicy cream sauce, mix sour cream, Sriracha, lime juice, honey, salt, and pepper in a small bowl; adjust spice to taste.
- Heat a grill pan over high heat. Remove the steak from marinade; cook for 5-6 minutes per side for medium-rare. Let rest before slicing.
- In the same pan, sauté mixed vegetables in vegetable oil until tender-crisp.
- Assemble bowls by layering rice, sliced steak, vegetables, and drizzling with spicy cream sauce.
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 590
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg