Description
Indulge in the bold flavors of Korean BBQ with these succulent steak rice bowls topped with a spicy cream sauce. Perfect for a satisfying and flavorful meal!
Ingredients
Scale
For the Steak:
- 1 1/2 pounds flank steak or sirloin, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon black pepper
For the Bowls:
- 4 cups cooked white rice
- 2 cups steamed broccoli florets
- 1 cup shredded carrots
- 1 cup cucumber slices
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
For the Spicy Cream Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lime juice
- 1 teaspoon honey
Instructions
- Marinate the Steak: In a medium bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and pepper. Add steak slices and marinate for at least 30 minutes.
- Cook the Steak: Heat a skillet over medium-high heat. Cook steak in batches for 2-3 minutes per side until browned.
- Make the Spicy Cream Sauce: Mix mayonnaise, sriracha, lime juice, and honey in a bowl.
- Assemble the Bowls: Divide rice among 4 bowls. Top with steak, broccoli, carrots, and cucumbers. Drizzle with spicy cream sauce. Garnish with green onions and sesame seeds.
Notes
- For extra flavor, grill the steak over high heat for a smoky char.
- Swap rice with cauliflower rice or quinoa for a lighter option.
- Prep Time: 20 minutes plus marinating time
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 13 g
- Sodium: 1150 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 95 mg
