Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is a vibrant and flavorful dish perfect for any occasion. Infused with savory marinated steak, sautéed vegetables, and a creamy kick from the spicy sauce, this meal is not only delicious but also customizable to suit every palate. Whether you’re preparing a quick weeknight dinner or meal prepping for the week ahead, these rice bowls deliver on taste and nutrition. With simple steps to follow, you’ll impress your family and friends with this incredible ultimate recipe that brings together the best of Korean flavors in a wholesome bowl.
Ingredients
Scale
- 1 pound flank steak
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 cups cooked jasmine rice
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 1/2 cup sour cream
- 2 tablespoons Sriracha sauce
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Marinate the steak by combining soy sauce, sesame oil, brown sugar, garlic, and ginger in a bowl. Add the flank steak and refrigerate for at least 30 minutes.
- Cook jasmine rice according to package instructions.
- In another bowl, mix sour cream, Sriracha, lime juice, salt, and pepper to create the spicy cream sauce.
- Heat a skillet or grill pan over high heat. Cook the marinated steak for about 5-6 minutes on each side for medium-rare. Let it rest before slicing.
- Sauté mixed vegetables in the same pan until tender yet crisp.
- Assemble rice bowls by layering cooked rice, sliced steak, sautéed vegetables, and drizzling with spicy cream sauce.
- Garnish with sesame seeds and green onions.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 580
- Sugar: 10g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg