Description
These Korean BBQ Steak Rice Bowls combine tender, marinated flank steak grilled to perfection with sautéed mixed vegetables and fluffy jasmine rice, all topped with a creamy and spicy Sriracha sauce. This vibrant dish balances savory, sweet, and spicy flavors for an easy and satisfying meal.
Ingredients
Scale
For the Steak and Marinade
- 1 pound flank steak
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
For the Rice and Vegetables
- 2 cups cooked jasmine rice
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 1 tablespoon vegetable oil
For the Spicy Cream Sauce
- 1/2 cup sour cream
- 2 tablespoons Sriracha sauce (adjust for heat preference)
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
For Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Marinate the Steak: In a bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak, making sure it is fully coated with the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Prepare the Rice: Cook jasmine rice according to the package instructions. Once cooked, fluff the rice with a fork and set it aside to keep warm.
- Make the Spicy Cream Sauce: In a small bowl, mix together sour cream, Sriracha sauce, lime juice, honey, salt, and pepper. Adjust the amount of Sriracha to suit your preferred spice level and mix until smooth.
- Cook the Steak: Heat a grill pan or skillet over high heat. Remove the steak from the marinade, allowing excess liquid to drip off. Place the steak in the hot pan and cook for 5-6 minutes on each side for medium-rare, or longer depending on your desired doneness.
- Rest the Steak: Transfer the cooked steak onto a cutting board and let it rest for a few minutes. This helps retain the juices and maintain tenderness.
- Sauté the Vegetables: Using the same pan, add vegetable oil and toss in the mixed vegetables. Sauté for 5-7 minutes until the vegetables are tender but still crisp, stirring occasionally to cook evenly.
- Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Top with sliced steak and the sautéed vegetables. Generously drizzle the spicy cream sauce over the bowls.
- Garnish: Sprinkle sesame seeds and chopped green onions on top of each bowl for added flavor and a visually appealing finish. Serve immediately and enjoy!
Notes
- You can substitute flank steak with skirt steak or sirloin if preferred.
- Adjust the spiciness of the cream sauce by reducing or increasing the amount of Sriracha sauce.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- Leftover bowls can be refrigerated and reheated, but the veggies are best eaten fresh for optimal texture.
- Feel free to add a fried egg on top for extra richness and protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Keywords: Korean BBQ, flank steak, rice bowls, spicy cream sauce, jasmine rice, grilled steak, sautéed vegetables
