Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Bliss

Enjoy a warm embrace with Korean BBQ Steak Rice Bowls topped with Spicy Cream Sauce, combining tender marinated steak and colorful veggies.

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Prep Time 30

Cook Time 20

Resting Time 5

Total Time 55

Servings: 4 bowls

Course: Dinner

Cuisine: Korean

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Steak

1 pound flank steak Or skirt steak as a substitute
1/4 cup soy sauce Use low-sodium for a lighter option
2 tablespoons sesame oil Can substitute with olive oil
2 tablespoons brown sugar Coconut sugar is a healthier alternative
3 cloves garlic Minced, use fresh for best results
1 tablespoon ginger Grated, ground ginger can be a substitute

For the Rice and Vegetables

2 cups jasmine rice Cooked
2 cups mixed vegetables Carrots, bell peppers, broccoli, or others
2 tablespoons vegetable oil Can replace with sesame oil

For the Spicy Cream Sauce

1 cup sour cream Greek yogurt can be used as a substitute
2 tablespoons Sriracha sauce Adjust based on heat preference
1 tablespoon lime juice Lemon juice can be an alternative
1 tablespoon honey Maple syrup can be a substitute

For Garnishing

to taste salt
to taste pepper
2 tablespoons sesame seeds For garnishing
2 stalks green onions Chopped, for garnishing

Equipment

Mixing bowl
grill pan or skillet
Small bowl

Method

Step-by-Step Instructions

In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add flank steak and ensure it is thoroughly coated. Refrigerate for at least 30 minutes.
Prepare jasmine rice according to package instructions, typically simmer for 15-20 minutes. Set aside and keep warm.
In a small bowl, mix together sour cream, Sriracha sauce, lime juice, honey, salt, and pepper. Whisk to blend well and adjust Sriracha per taste.
Heat a grill pan over high heat. Remove flank steak from marinade and grill for about 5-6 minutes per side until it reaches an internal temperature of 135°F.
Let the steak rest for 5 minutes, then slice against the grain.
In the same pan, lower heat and add vegetable oil. Sauté mixed vegetables for about 5-7 minutes until tender-crisp.
In serving bowls, layer the cooked jasmine rice, top with sliced steak, and then add sautéed vegetables.
Drizzle spicy cream sauce over the assembled bowls and sprinkle with sesame seeds and green onions. Serve immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 150IUVitamin C: 60mgCalcium: 120mgIron: 3mg

Notes

Marinate the steak for at least 30 minutes for optimal flavor; overnight marination is ideal. Adjust Sriracha sauce based on spice preference.

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