Description
A vibrant and flavorful Korean BBQ Steak Rice Bowl featuring tender marinated flank steak, sautéed mixed vegetables, and fluffy jasmine rice, all topped with a creamy, spicy Sriracha sauce for a perfect balance of savory, spicy, and tangy flavors.
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
- Chopped green onions
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak and make sure it is fully coated with the marinade. 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, mix together the sour cream, Sriracha sauce, lime juice, honey, salt, and pepper. Taste and adjust the heat level by adding more Sriracha if desired.
- Cook the Steak: Heat a grill pan or skillet over high heat. Remove the steak from the marinade, letting any excess liquid drip off. Cook the steak for about 5-6 minutes on each side for medium-rare, or longer if you prefer it more well done.
- Rest the Steak: Transfer the steak to a cutting board and let it rest for a few minutes. This helps retain the juices for a tender bite. Then slice the steak thinly against the grain.
- Sauté the Vegetables: In the same pan used for the steak, add vegetable oil and the mixed vegetables. Sauté for about 5-7 minutes until the vegetables are tender-crisp, preserving texture and freshness.
- Assemble the Bowls: Divide the cooked jasmine rice into serving bowls. Top with sliced steak and sautéed vegetables. Generously drizzle the spicy cream sauce over each bowl.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the top for added flavor, texture, and an attractive presentation. Serve immediately and enjoy your Korean BBQ Steak Rice Bowls!
Notes
- For extra tenderness, allow the steak to marinate for up to 2 hours.
- Substitute flank steak with skirt steak or sirloin if preferred.
- Adjust the spiciness of the cream sauce by varying the amount of Sriracha sauce.
- Use fresh lime juice for best flavor in the sauce.
- Vegetables can be customized based on availability and preference.
- Leftover steak and vegetables can be refrigerated and enjoyed within 2 days.
- 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, jasmine rice, sautéed vegetables
