Description
Delicious Korean BBQ Steak Rice Bowls featuring marinated steak, fresh veggies, and a spicy cream sauce.
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
- Marinate the Steak: In a large bowl, mix the vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Coat the flank steak thoroughly in this delicious marinade and let it sit in the fridge for at least 15 minutes. If you can, marinate it longer—up to overnight for even more flavor!
- Cook the Rice: Prepare your jasmine rice according to the package instructions. Feel free to substitute with quinoa or cauliflower rice if you prefer a healthier option.
- Sear the Steak: Heat a grill pan over medium-high heat. Remove the steak from the marinade (don’t toss that marinade just yet!) and sear it for about 4–5 minutes on each side for medium-rare. Use a meat thermometer and aim for around 130°F for that perfect tenderness.
- Simmer the Marinade: In a small saucepan, pour in the reserved marinade from earlier. Simmer it over medium heat until it thickens slightly. This will enhance the flavor and make a great drizzle for your bowls.
- Slice the Steak: Once cooked, let the steak rest for about 5 minutes. This step is essential—let those juices redistribute! After resting, slice the steak thinly against the grain to maximize tenderness.
- Make the Spicy Cream Sauce: In a separate bowl, combine the mayonnaise, sriracha, lime juice, honey, and salt to taste. Adjust the spiciness to your preference!
- Assemble the Bowls: Grab some bowls and add cooked rice to each one. Layer on the sliced steak, shredded carrots, and cucumber. Drizzle both the thickened marinade and spicy cream sauce over the top.
- Garnish and Serve: Top with a sprinkle of chopped green onions for that extra pop of flavor and color. Grab a spoon or chopsticks, and dig in!
Notes
Enjoy with side dishes like kimchi, pickled radishes, or steamed broccoli. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Korean BBQ, Steak Rice Bowls, Easy Dinner, Spicy Cream Sauce