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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Delight

Enjoy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, a quick and savory dish perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1 lb Flank Steak Can substitute with skirt steak or sirloin
  • 1/4 cup Soy Sauce Low-sodium option available
  • 2 tablespoons Sesame Oil Can use olive oil as an alternative
  • 2 tablespoons Brown Sugar Honey or maple syrup can be used
  • 2 cloves Garlic Minced; fresh is best
  • 1 teaspoon Ginger Grated; ground ginger is a substitute
Rice Bowls
  • 2 cups Jasmine Rice Can substitute with brown rice or quinoa
  • 2 cups Mixed Vegetables Seasonal or pre-packaged varieties
Cooking
  • 1 tablespoon Vegetable Oil Canola or avocado oil are alternatives
Spicy Cream Sauce
  • 1/2 cup Sour Cream Greek yogurt as a lighter variation
  • 2 tablespoons Sriracha Sauce Adjust for heat preference
  • 1 tablespoon Lime Juice Fresh is recommended
  • 1 teaspoon Honey Maple syrup as a vegan alternative
  • to taste Salt
  • to taste Pepper
Garnishing
  • 1 tablespoon Sesame Seeds Sprinkle generously
  • 2 stalks Green Onions Chopped

Equipment

  • Grill Pan
  • mixing bowls
  • Rice cooker

Method
 

Marinating and Cooking Steps
  1. Marinate the steak by mixing together soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Coat the flank steak with marinade and refrigerate for at least 30 minutes.
  2. Cook jasmine rice according to package instructions, fluff with a fork, and set aside.
  3. In a small bowl, mix together sour cream, Sriracha, lime juice, and honey to prepare the spicy cream sauce.
  4. Heat grill pan over high heat, cook the marinated flank steak for 5-6 minutes on each side.
  5. Let the steak rest for 3-5 minutes on a cutting board.
  6. Sauté mixed vegetables in the same pan with vegetable oil for 5-7 minutes until tender.
  7. Assemble bowls with jasmine rice, sliced steak, sautéed vegetables, and drizzle with spicy cream sauce.
  8. Garnish with sesame seeds and green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

This recipe can be easily modified by substituting the protein or the type of rice used.

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