Description
This Korean BBQ Steak Rice Bowl with Spicy Cream Sauce is a flavorful and colorful dish featuring marinated flank steak grilled to perfection, served over jasmine rice with sautéed mixed vegetables and a creamy, spicy sauce. It’s a quick yet impressive meal that balances savory, sweet, and spicy flavors with a delightful crunch from sesame seeds and green onions.
Ingredients
Scale
Steak and Marinade
- 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
Rice and Vegetables
- 2 cups cooked jasmine rice
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 1 tablespoon vegetable oil
Spicy Cream Sauce
- 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
Garnish
- Sesame seeds
- Green onions, chopped
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Rice: Cook jasmine rice according to package instructions. Once cooked, fluff the rice with a fork and set aside to keep warm.
- Make the Spicy Cream Sauce: In a small bowl, whisk together sour cream, Sriracha sauce, lime juice, honey, salt, and pepper. Adjust the level of spiciness to your preference and set aside.
- Cook the Steak: Heat a grill pan or skillet over high heat. Remove the steak from the marinade, letting any excess liquid drip off. Place the steak in the pan and cook for 5-6 minutes on each side for medium-rare, or longer if desired.
- Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for a few minutes. This helps redistribute the juices within the meat, making it tender and juicy.
- Sauté the Vegetables: In the same pan, add vegetable oil and toss in the mixed vegetables. Sauté for about 5-7 minutes until they are tender but still retain a slight crispness for texture.
- Assemble the Bowls: Divide the cooked jasmine rice into serving bowls, top with sliced steak and sautéed vegetables. Drizzle the spicy cream sauce generously over each bowl.
- Garnish: Sprinkle sesame seeds and chopped green onions over the assembled bowls to add a nutty flavor and a fresh finish.
Notes
- Adjust the Sriracha amount in the spicy cream sauce depending on how much heat you prefer.
- For a gluten-free option, use tamari in place of soy sauce.
- Letting the steak rest after cooking ensures it stays juicy.
- You can substitute flank steak with skirt steak or sirloin if preferred.
- Use fresh vegetables available seasonally for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean BBQ steak, rice bowl, spicy cream sauce, flank steak, Korean cuisine, grilled steak, jasmine rice, sautéed vegetables
