Description
Enjoy the bold flavors of Korean BBQ in these delectable Steak Rice Bowls topped with a spicy cream sauce. Tender marinated steak, crisp vegetables, and a creamy kick make this a satisfying meal.
Ingredients
Scale
Steak Rice Bowls:
- 1 lb flank or skirt steak, thinly sliced against the grain
- 2 cups cooked white rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
Korean BBQ Marinade:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
Spicy Cream Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Korean BBQ Marinade: In a bowl, whisk together all marinade ingredients. Marinate steak for at least 30 minutes.
- Spicy Cream Sauce: Whisk together all sauce ingredients and set aside.
- Cooking: Cook marinated steak in a skillet until caramelized. Assemble bowls with rice, steak, vegetables, and sauce.
Notes
- Substitute jasmine or brown rice for white rice.
- Add shredded cabbage or radish for extra crunch.
- This recipe also works well with chicken or tofu.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 9g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
