Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Experience the irresistible flavors of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, a perfect blend of tender marinated flank steak, vibrant vegetables, and a creamy kick that elevates any meal. This recipe is not just about nourishment; it’s an exciting culinary journey that brings friends and family together. Ideal for weeknight dinners or weekend gatherings, these bowls are customizable to cater to individual tastes, making them suitable for everyone at the table. With easy preparation steps and meal prep potential, youll find yourself reaching for this delightful dish time and again.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
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
Instructions
- Marinate the flank steak in soy sauce, sesame oil, brown sugar, garlic, and ginger for at least 30 minutes.
- Cook jasmine rice according to package instructions.
- In a bowl, mix sour cream with Sriracha, lime juice, honey, salt, and pepper to create the spicy cream sauce.
- Heat a grill pan over high heat; cook the marinated steak for about 5-6 minutes on each side for medium-rare.
- Let the steak rest before slicing.
- Saut mixed vegetables in the same pan until tender yet crisp.
- Assemble bowls with rice, sliced steak, sauted veggies, and drizzle with spicy cream sauce.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 6g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg