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Korean BBQ Steak Rice Bowls Recipe

Korean BBQ Steak Rice Bowls Recipe
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★★★★★

5.1 from 22 reviews

A delicious and easy-to-make Korean BBQ Steak Rice Bowl featuring marinated flank steak, fresh vegetables, jasmine rice, and a spicy creamy sauce perfect for a flavorful weeknight dinner.

Ingredients

Scale

For the Steak and Marinade:

  • 1 pound flank steak
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon black pepper

For the Rice Bowl:

  • 1 cup cooked jasmine rice
  • 1/4 cup green onions, chopped
  • 1/4 cup shredded carrots
  • 1/4 cup cucumber, sliced

For the Spicy Cream Sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 teaspoon lime juice
  • 1 teaspoon honey
  • Salt to taste

Instructions

  1. Marinate the Flank Steak: In a bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add the flank steak and ensure it is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
  2. Prepare the Spicy Cream Sauce: While the steak marinates, mix together mayonnaise, sriracha sauce, lime juice, honey, and a pinch of salt in a small bowl. Adjust spiciness by adding more sriracha if preferred. Set aside.
  3. Cook the Steak: Heat a grill pan or skillet over medium-high heat. Remove steak from marinade and cook about 4-5 minutes per side until desired doneness. Let steak rest for a few minutes, then slice thinly against the grain.
  4. Assemble the Rice Bowls: Divide cooked jasmine rice evenly into four bowls. Top each with sliced steak, chopped green onions, shredded carrots, and cucumber slices.
  5. Drizzle and Serve: Spoon the spicy cream sauce over each bowl. Serve immediately and enjoy the vibrant flavors!

Notes

  • For extra flavor, marinate the steak up to 2 hours, but not longer to avoid texture changes.
  • You can substitute flank steak with skirt steak or sirloin if preferred.
  • Jasmine rice can be replaced with brown rice for a healthier option.
  • Adjust the sriracha in the sauce to match your preferred spice level.
  • Leftover steak can be refrigerated and used for sandwiches or salads the next day.

Nutrition

Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, flank steak, jasmine rice, easy dinner, Korean inspired

Find it online: https://cookedbycleo.com/korean-bbq-steak-rice-bowls-recipe/