Description
A delicious and easy-to-make Korean BBQ steak rice bowl topped with a spicy cream sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 1/4 cup mayonnaise
- 1 tbsp sriracha sauce
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger to create the marinade.
- Marinate the flank steak in the mixture for at least 30 minutes.
- Grill or pan-sear the steak over medium-high heat for about 5-7 minutes on each side, or until desired doneness.
- Let the steak rest for a few minutes before slicing it thinly against the grain.
- In a small bowl, combine mayonnaise and sriracha to make the spicy cream sauce.
- Assemble the rice bowls by placing cooked rice at the bottom, topped with sliced steak and mixed vegetables.
- Drizzle the spicy cream sauce over the top and garnish with green onions and sesame seeds.
Notes
- For a spicier sauce, add more sriracha to taste.
- Feel free to substitute the vegetables with your favorites.
- This dish can be made ahead of time and reheated for a quick meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg