Description
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delicious and satisfying meal. Tender slices of marinated steak are served over fluffy white rice, topped with crunchy vegetables, tangy kimchi, and a spicy cream sauce. This recipe is a perfect balance of savory, sweet, and spicy flavors.
Ingredients
Scale
For the Steak:
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon vegetable oil
For the Bowls:
- 2 cups cooked white rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
For the Spicy Cream Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Marinate the Steak: In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang. Add the sliced steak and marinate for at least 30 minutes, or up to 2 hours.
- Cook the Steak: Heat vegetable oil in a large skillet over medium-high heat. Cook the marinated steak for 2-3 minutes per side, or until fully cooked and slightly caramelized.
- Make the Spicy Cream Sauce: In a small bowl, mix together mayonnaise, sriracha, lime juice, and honey.
- Assemble the Bowls: Divide the cooked rice among 4 bowls. Top each with steak, shredded carrots, cucumber, kimchi, and green onions. Drizzle with spicy cream sauce and sprinkle with sesame seeds. Serve warm.
Notes
- You can substitute flank steak with skirt steak or ribeye.
- For a gluten-free option, use tamari instead of soy sauce.
- Add avocado or steamed broccoli for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg