Description
A delightful blend of savory steak and fresh vegetables served over jasmine rice, topped with a spicy cream sauce for a perfect weeknight dinner.
Ingredients
- 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
- Slice the flank steak into thin strips against the grain for tenderness.
- In a bowl, mix vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper, then add the steak strips to marinate for at least 30 minutes.
- Heat a skillet or grill pan over medium-high heat. Cook the marinated steak for 3-4 minutes on each side until browned, then let rest.
- In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, honey, and a pinch of salt for the spicy cream sauce.
- Layer cooked jasmine rice, cooked steak, shredded carrots, sliced cucumber, and chopped green onions in serving bowls, then drizzle with the spicy cream sauce.
- Serve and enjoy your Korean BBQ steak rice bowls!
Notes
For best results, slice the steak against the grain and let it rest after cooking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean