Description
Delicious Korean BBQ steak rice bowls featuring marinated beef, fluffy rice, and spicy cream sauce.
Ingredients
- 1 pound flank steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 cup mixed vegetables (bell peppers, carrots, and snap peas)
- 1/2 cup sour cream
- 1 tablespoon sriracha
- Sesame seeds for garnish
- Green onions, sliced for garnish
Instructions
- Combine soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl. Add the sliced flank steak, mixing well to coat. Let it marinate for at least 15 minutes (or up to 2 hours for more flavor).
- Cook your rice according to package instructions. Set aside.
- Mix together sour cream and sriracha in a small bowl to create the spicy cream sauce. Taste and adjust the spice level to your liking.
- Cook the marinated steak in a skillet over medium-high heat for about 3-4 minutes, until browned and cooked to desired doneness. Remove and set aside.
- Stir-fry the mixed vegetables in the same skillet for about 2-3 minutes until tender but still crisp.
- Assemble by placing a serving of rice at the bottom of each bowl. Top with cooked steak, stir-fried vegetables, and drizzle with the spicy cream sauce. Finish with sesame seeds and sliced green onions.
Notes
Feel free to customize with different vegetables or add additional toppings like avocado or crushed peanuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean