Description
Indulge in the vibrant flavors of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, a delightful fusion dish that’s easy to prepare and perfect for any occasion. Marinated flank steak is grilled to perfection and paired with colorful mixed vegetables, all served over a bed of fluffy jasmine rice. The zesty spicy cream sauce adds a creamy kick that elevates each bite. Whether it’s a family dinner or meal prep for the week, this dish offers a satisfying and nutritious experience for everyone at the table.
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
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- Sesame seeds
- Green onions
Instructions
- Marinate the steak by combining soy sauce, sesame oil, brown sugar, garlic, and ginger in a bowl. Add the flank steak and refrigerate for at least 30 minutes.
- Cook jasmine rice according to package instructions; fluff and set aside.
- For the spicy cream sauce, mix sour cream, Sriracha, lime juice, salt, and pepper in a small bowl.
- Heat a grill pan over high heat. Remove steak from marinade and cook for about 5-6 minutes per side for medium-rare. Let it rest before slicing.
- In the same pan, add vegetable oil and sauté mixed vegetables for about 5-7 minutes until tender-crisp.
- Serve by layering rice, sliced steak, sautéed vegetables in bowls, and drizzle with spicy cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 670
- Sugar: 9g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg