Experience bold flavors with Korean BBQ Steak Rice Bowls with Spicy Cream Sauce: An Incredible Ultimate Recipe. Try it today for a tasty treat!
Author:Claire
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:Serves 4
Category:Main
Method:Grilling/Sautéing
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 tablespoon vegetable oil
1/2 cup sour cream
2 tablespoons Sriracha sauce (adjust for heat preference)
1 tablespoon lime juice
1 teaspoon honey
Salt and pepper, to taste
Sesame seeds and green onions, for garnish
Instructions
In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak to this mixture, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate.
Cook jasmine rice according to package instructions. Once cooked, fluff it with a fork and set aside.
In a small bowl, mix sour cream, Sriracha sauce, lime juice, honey, salt, and pepper. Stir until well combined. Adjust spice level according to your preference.
Heat a grill pan or skillet over high heat. Remove the steak from the marinade and let excess liquid drip off. Cook for about 5-6 minutes on each side for medium-rare or until cooked to your liking.
After cooking, transfer the steak to a cutting board. Let it rest for a few minutes before slicing it thinly against the grain.
In the same pan used for cooking the steak, add vegetable oil. Toss in mixed vegetables and sauté for about 5-7 minutes until they are tender yet still crisp.
In serving bowls, layer cooked jasmine rice at the bottom. Top with sliced steak and sautéed vegetables. Drizzle a generous amount of spicy cream sauce over each bowl.
Finish off by sprinkling sesame seeds and chopped green onions over each bowl for added flavor and visual appeal.