Description
Delicious Korean BBQ Steak Rice Bowls topped with a spicy cream sauce, perfect for a quick and flavorful meal.
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced
- 2 cups cooked jasmine or white rice
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 cup shredded red cabbage
- 2 green onions, chopped
- 1 tbsp sesame seeds
- Spicy Cream Sauce:
- ½ cup mayonnaise
- 1–2 tbsp sriracha (adjust to spice level)
- 1 tsp honey
- 1 tsp lime juice
Instructions
- In a bowl, whisk soy sauce, sesame oil, garlic, brown sugar, and rice vinegar. Add sliced steak and marinate for 20 minutes.
- Heat a skillet over medium-high heat and cook steak until caramelized and tender, about 5–7 minutes.
- Mix spicy cream sauce ingredients in a small bowl until smooth.
- Divide rice into bowls, top with steak, carrots, cucumbers, and cabbage.
- Drizzle with spicy cream sauce, sprinkle with green onions and sesame seeds, then serve.
Notes
- Adjust the amount of sriracha in the sauce to suit your spice preference.
- Feel free to add other vegetables like bell peppers or snap peas for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg