Description
Delicious Korean BBQ Steak Rice Bowls topped with a spicy cream sauce, perfect for a flavorful meal.
Ingredients
Scale
- 1 pound flank steak, sliced thinly 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
- 1/2 cup sliced green onions
- 1 tablespoon sesame seeds
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- In a bowl, combine the soy sauce, sesame oil, brown sugar, garlic powder, and ginger powder. Add the sliced flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- While the steak is marinating, prepare the spicy cream sauce by mixing together the mayonnaise, sriracha, lime juice, and honey in a small bowl. Adjust the sriracha to taste for desired spiciness.
- Heat a grill pan or skillet over medium-high heat. Cook the marinated steak for about 3-4 minutes on each side, or until cooked to your desired doneness. Remove from heat and let it rest for a few minutes.
- To assemble the bowls, divide the cooked jasmine rice among four bowls. Top each bowl with the cooked steak, shredded carrots, sliced cucumbers, and green onions.
- Drizzle the spicy cream sauce over the top and sprinkle with sesame seeds. Serve immediately.
Notes
- For a vegetarian option, substitute the flank steak with marinated tofu or tempeh.
- Add your favorite vegetables like bell peppers or snap peas for extra crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Fat: 20g
- Carbohydrates: 45g
- Protein: 30g