Description
Experience the perfect harmony of flavors in these Korean BBQ Steak Rice Bowls, where tender, marinated steak meets fluffy rice, topped with a creamy, spicy sauce that ignites the senses. Each bite offers a delightful contrast of textures, from the juicy steak to the crisp vegetables, creating a satisfying and indulgent meal.
Ingredients
Scale
- For the Steak:
- 1 lb flank steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon rice vinegar
- For the Rice:
- 2 cups jasmine rice
- 4 cups water
- For the Spicy Cream Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- For Toppings:
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
Instructions
- In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar to create the marinade. Add the sliced flank steak and marinate for at least 30 minutes.
- While the steak marinates, rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice and water, bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until water is absorbed.
- In a small bowl, mix together mayonnaise, sriracha, lime juice, and sesame oil to create the spicy cream sauce. Adjust the spice level to taste.
- Heat a grill or skillet over medium-high heat. Cook the marinated steak for 3-4 minutes on each side until browned and cooked to your desired doneness.
- Fluff the cooked rice with a fork and divide it among serving bowls.
- Top the rice with the grilled steak, shredded carrots, sliced cucumbers, and drizzle with the spicy cream sauce.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- This dish can be made ahead by marinating the steak and preparing the sauce a day in advance. Store the steak in the refrigerator and the sauce in an airtight container.
- Leftover rice can be stored in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to restore moisture.
- For a gluten-free option, substitute soy sauce with tamari.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: main-dish
- Method: grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8 grams
- Sodium: 1200 milligrams
- Fat: 30 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 80 milligrams
Keywords: Korean BBQ, Steak Rice Bowls, Spicy Cream Sauce, Asian Cuisine, Grilled Steak, Comfort Food, Quick Dinner, Easy Recipe, Fluffy Rice, Marinated Steak, Flavorful Sauce, Gluten-Free Option, Meal Prep, Savory Dish