Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender marinated flank steak, sautéed fresh vegetables, and steamed rice, all topped with a creamy, spicy gochujang sauce. This easy-to-make dish offers a perfect balance of savory, sweet, and spicy flavors, making it an ideal meal for dinner that impresses with bold Korean-inspired tastes.
Ingredients
Scale
For the Steak Marinade
- 1 lb flank steak (or your choice of beef)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
For the Rice Bowl
- 1 cup cooked white or brown rice
- 1 cup vegetables (e.g., bell peppers, broccoli, carrots), chopped into bite-sized pieces
- 2 tablespoons vegetable oil (for cooking)
For the Spicy Cream Sauce
- ½ cup sour cream
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 teaspoon lime juice
For Garnish
- Sesame seeds
- Green onions, chopped
Instructions
- Marinate the Steak: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until combined. Add the flank steak and turn to coat evenly with the marinade. Let it marinate for at least 30 minutes to develop flavor.
- Cook Rice: Prepare your choice of white or brown rice following the package instructions. Once cooked, set the rice aside and keep warm for serving.
- Make the Spicy Cream Sauce: In a separate bowl, combine sour cream, gochujang, honey, and lime juice. Stir until the mixture is smooth and well blended. Set aside for drizzling later.
- Prepare Vegetables: Chop your selected vegetables such as bell peppers, broccoli, and carrots into bite-sized pieces, ready for quick sautéing.
- Cook the Steak: Heat vegetable oil in a non-stick skillet or frying pan over medium-high heat. Remove the steak from the marinade, discarding any leftover marinade. Cook the steak for about 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
- Sauté Vegetables: In the same pan used for the steak, add the chopped vegetables. Sauté for 3-5 minutes until they become tender-crisp, preserving their texture and color.
- Slice the Steak: Remove the cooked steak from the pan and let it rest for several minutes so the juices redistribute. Then slice the steak thinly against the grain for optimal tenderness.
- Assemble the Bowls: In individual serving bowls, place a generous scoop of the cooked rice. Top the rice with the sliced steak and sautéed vegetables to create a balanced and colorful presentation.
- Drizzle with Sauce: Spoon the prepared spicy cream sauce over the steak and vegetables liberally, adding a creamy and spicy kick to each bowl.
- Garnish: Finish by sprinkling sesame seeds and chopped green onions over the bowls for added flavor, texture, and visual appeal.
Notes
- For best flavor and tenderness, marinate the steak for several hours or overnight if possible.
- Adjust the amount of gochujang in the sauce according to your preferred spice level, starting small and increasing as desired.
- Fresh, vibrant vegetables enhance the dish, so choose crisp, colorful produce.
- Consider topping your bowls with crushed peanuts or crispy shallots for extra crunch.
- To make the recipe vegan, substitute steak with marinated tempeh or mushrooms and use a dairy-free sour cream alternative.
- Cooked steak and vegetables store well in the refrigerator up to 3 days; freeze separately from rice and sauce for up to 3 months.
- You can make the spicy cream sauce ahead of time and keep it refrigerated for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Korean
Keywords: Korean BBQ, steak rice bowls, spicy cream sauce, gochujang, easy dinner, Korean cuisine, marinated steak, sautéed vegetables
