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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Savory Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Enjoy vibrant Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, a flavorful and comforting meal ready in 35 minutes.
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Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Flank Steak
  • 1 pound Flank Steak Flavorful and tender when marinated and grilled.
  • 1/4 cup Soy Sauce Deep umami flavor; tamari is a great gluten-free substitute.
  • 2 tablespoons Sesame Oil Infuses a nutty taste; olive oil can work in a pinch.
  • 2 tablespoons Brown Sugar Balances the saltiness of soy.
  • 3 cloves Garlic (minced) Opt for fresh garlic for the best results.
  • 1 tablespoon Ginger (grated) Lifts the overall taste with its zesty kick.
For the Rice and Vegetables
  • 2 cups Cooked Jasmine Rice Fluffy base; cauliflower rice serves as a low-carb swap.
  • 2 cups Mixed Vegetables (carrots, bell peppers, broccoli) Adds nutrition and crunch.
  • 2 tablespoons Vegetable Oil Canola or olive oil are equally great choices.
For the Spicy Cream Sauce
  • 1 cup Sour Cream Provides creaminess and richness.
  • 2 tablespoons Sriracha Sauce Adjust to your spice tolerance.
  • 1 tablespoon Lime Juice Brightens the sauce for a fresh zing.
  • 1 tablespoon Honey Sweetens the sauce while counteracting the heat.
  • to taste Salt and Pepper Essential for seasoning.
For the Garnish
  • 1 tablespoon Sesame Seeds For extra crunch and a beautiful finish.
  • 2 tablespoons Green Onions Adds fresh flavors and a pop of color.

Equipment

  • Grill Pan or Skillet
  • Mixing bowl
  • Serving Bowl

Method
 

Preparation
  1. In a bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add flank steak, coat in marinade, cover, and refrigerate for at least 30 minutes.
  2. Cook jasmine rice according to package instructions and set aside.
  3. In a bowl, combine sour cream, sriracha, lime juice, honey, salt, and pepper. Whisk until smooth.
Cooking
  1. Heat grill pan or skillet over high heat. Sear marinated steak for 5-6 minutes on each side for medium-rare.
  2. Allow steak to rest for 5 minutes, then slice against the grain into thin strips.
  3. In the same pan, add vegetable oil and sauté mixed vegetables for 5-7 minutes until tender-crisp.
Assembly
  1. Layer bowls with jasmine rice, top with sliced steak and sautéed vegetables, and drizzle with spicy cream sauce.
  2. Garnish with sesame seeds and sliced green onions before serving.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 50mgCalcium: 60mgIron: 3mg

Notes

Marinate steak for up to 2 hours for deeper flavor. Adjust spice in sauce as desired.

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