Description
Enjoy the bold flavors of Korean BBQ with these delicious Steak Rice Bowls topped with a spicy cream sauce. Tender marinated steak served with jasmine rice, fresh vegetables, and a kick of heat from the creamy sriracha sauce.
Ingredients
Scale
Steak Marinade:
- 1 pound flank steak (thinly sliced)
- 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
Bowls:
- 2 cups cooked jasmine or short-grain rice
- 1 cup shredded carrots
- 1 cup cucumber (thinly sliced)
- 1/2 cup kimchi
- 1 tablespoon sesame seeds
- 2 green onions (sliced)
Spicy Cream Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Marinate the Steak: Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add steak, coat, and refrigerate.
- Prepare Spicy Cream Sauce: Mix mayonnaise, sriracha, lime juice, and honey in a bowl. Set aside.
- Cook the Steak: Sear marinated steak in a skillet or grill pan for 2–3 minutes per side.
- Assemble Bowls: Divide rice among bowls. Top with steak, carrots, cucumber, kimchi, and spicy cream sauce. Garnish with sesame seeds and green onions.
Notes
- Adjust sriracha in the sauce for more heat.
- Optional toppings: fried egg, sautéed spinach.
- Substitute flank steak with ribeye or sirloin.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 10g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg
