Ingredients
Scale
- 1 pound Flank Steak (or sirloin or ribeye)
- 2 tablespoons Vegetable Oil (or olive oil)
- 1 teaspoon Sesame Oil (adjust as needed)
- 1/4 cup Soy Sauce (gluten-free if needed)
- 2 tablespoons Brown Sugar (honey can be a substitute)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated) (or ground ginger)
- to taste Black Pepper
- 2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice)
- 1/4 cup Green Onions (chopped)
- 1 cup Shredded Carrots (or bell peppers or snap peas)
- 1 cup Cucumber (sliced)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tablespoons Sriracha Sauce (adjust to taste)
- 1 tablespoon Lime Juice (or lemon juice)
- 1 tablespoon Honey (or agave syrup for vegan)
- to taste Salt
Instructions
- Marinate the flank steak by combining vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper in a bowl. Add the steak and let it sit for at least 30 minutes.
- Heat a grill or skillet over medium-high heat. Cook the marinated steak for about 4-5 minutes on each side, or until desired doneness. Remove from heat and let it rest before slicing thinly.
- Prepare the spicy cream sauce by mixing mayonnaise, Sriracha, lime juice, honey, and salt in a small bowl until smooth.
- Assemble the rice bowls with a base of cooked jasmine rice topped with sliced steak, green onions, shredded carrots, and cucumber slices. Drizzle with the spicy cream sauce before serving.
Notes
For a lighter version, substitute jasmine rice with cauliflower rice or quinoa. Can be made vegan by using grilled tofu instead of steak.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
- Diet: Gluten-Free, Dairy-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Korean BBQ, Steak Rice Bowl, Spicy Sauce, Quick Dinner, Easy Recipe