Description
Delight in the flavorful combination of marinated steak, vibrant vegetables, and fragrant jasmine rice topped with a zesty 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)
- Black Pepper, to taste
- 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)
- Salt, to taste
Instructions
- Marinate the steak by combining soy sauce, brown sugar, garlic, ginger, sesame oil, and black pepper in a bowl.
- Add the steak to the marinade and ensure it is well-coated. Allow it to marinate for at least 15 minutes, or up to 24 hours for deeper flavor.
- Heat vegetable oil in a skillet over medium-high heat. Sear the steak for 4-5 minutes on each side or until it reaches your preferred doneness.
- Let the steak rest for a few minutes before slicing it thinly against the grain.
- Prepare the spicy cream sauce by blending mayonnaise, sriracha sauce, lime juice, honey, and a pinch of salt.
- Assemble each bowl starting with cooked jasmine rice, arranged with sliced steak, shredded carrots, and cucumber on top.
- Drizzle with the spicy cream sauce and sprinkle chopped green onions for a finishing touch.
Notes
For deeper flavor, marinate the steak longer. Feel free to swap vegetables based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Korean BBQ, rice bowls, steak, spicy sauce