Description
A flavorful rice bowl featuring tender Korean BBQ–style steak, fresh vegetables, and a creamy spicy sauce that brings everything together.
Ingredients
-
1 ½ pounds flank steak or sirloin steak
-
¼ cup soy sauce
-
2 tablespoons brown sugar
-
2 tablespoons honey
-
1 tablespoon sesame oil
-
4 cloves garlic, minced
-
1 tablespoon grated ginger
-
1 tablespoon rice vinegar
-
1 teaspoon black pepper
-
½ teaspoon crushed red pepper flakes
-
1 ½ cups uncooked jasmine rice
-
3 cups water
-
1 cup shredded carrots
-
1 cup sliced cucumber
-
½ cup sliced green onions
-
1 tablespoon sesame seeds
-
½ cup mayonnaise
-
2 tablespoons sour cream
-
1–2 tablespoons chili paste-style sauce
-
1 teaspoon honey
-
1 teaspoon rice vinegar
-
1 tablespoon lemon juice
Instructions
-
Whisk together soy sauce, brown sugar, honey, sesame oil, garlic, ginger, rice vinegar, black pepper, and crushed red pepper flakes. Add steak, coat well, cover, and marinate for at least 30 minutes.
-
Rinse rice and cook with water according to package instructions. Fluff and set aside.
-
Mix mayonnaise, sour cream, chili paste-style sauce, honey, rice vinegar, and lemon juice until smooth. Chill until ready to use.
-
Heat a skillet over medium-high heat. Cook steak for 4–5 minutes per side until caramelized and cooked to preference. Rest for 5 minutes, then slice thinly.
-
Divide rice into bowls. Top with steak, carrots, cucumber, and green onions. Drizzle with spicy cream sauce and sprinkle with sesame seeds.
Notes
-
Adjust spice level by increasing or decreasing the chili sauce.
-
Slice steak against the grain for best tenderness.
-
Store components separately for easy meal prep and freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes