Description
Savor the bold flavors of Korean BBQ with these Steak Rice Bowls topped with a creamy, spicy sauce. Tender marinated sirloin steak is seared to perfection and served over fragrant jasmine rice with fresh veggies and a zesty sriracha-lime mayo drizzle, creating a quick and delicious meal packed with flavor.
Ingredients
Scale
Steak Marinade
- 1 lb sirloin steak
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 3 garlic cloves, minced
- 1 inch ginger root, grated
- 1 tbsp freshly squeezed lime juice
Rice and Vegetables
- 2 cups cooked jasmine rice
- 2 green onions, thinly sliced
- 1 red bell pepper, sliced
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp lime juice
Instructions
- Marinate the steak: In a medium bowl, combine the soy sauce, sesame oil, minced garlic, grated ginger, and freshly squeezed lime juice. Add the sirloin steak and ensure it is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
- Sear the steak: Heat a skillet over medium-high heat until hot. Remove steak from marinade and sear for 3-4 minutes on each side until a rich brown crust forms and the steak reaches your desired doneness. Transfer the steak to a cutting board and let it rest for 5 minutes to retain juices.
- Cook the rice: Prepare jasmine rice according to package instructions. Once cooked, fluff the rice gently with a fork to separate the grains and keep it light and airy.
- Prepare the vegetables: While the rice cooks, thinly slice the green onions and red bell pepper, setting aside for assembly.
- Make the spicy cream sauce: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth and well combined. Adjust sriracha according to your spice preference.
- Assemble the bowls: Start by dividing the cooked jasmine rice between bowls. Top each with slices of the rested sirloin steak, followed by the sliced green onions and red bell pepper. Drizzle the prepared spicy cream sauce generously over the top for a creamy, spicy finish.
Notes
- Marinate the steak for longer (up to 4 hours) for even deeper flavor.
- Use any cut of steak suitable for quick searing if sirloin is unavailable.
- Adjust the amount of sriracha in the cream sauce to suit your spice tolerance.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
- Leftover steak can be stored in the refrigerator for up to 3 days and is great in sandwiches or salads.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 bowl (approximately 1/4 recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: Korean BBQ, steak bowl, rice bowl, spicy sauce, sriracha mayo, quick dinner, Asian-inspired, sirloin steak
