Description
These Korean BBQ steak rice bowls feature tender marinated steak served over warm rice and topped with a spicy cream sauce. A quick and flavorful meal perfect for weeknights.
Ingredients
- 1 lb flank or sirloin steak
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups cooked jasmine or white rice
- 2 green onions, chopped (for garnish)
- 1/3 cup mayonnaise
- 1–2 tbsp Sriracha (to taste)
- 1 tbsp lime juice
Instructions
- In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, and ginger. Add steak and marinate in the fridge for 15–30 minutes.
- Cook rice according to package instructions.
- In a small bowl, mix mayonnaise, Sriracha, and lime juice to make the spicy cream sauce. Adjust spice level as desired.
- Heat a skillet or grill pan over medium-high heat. Cook steak for 4–5 minutes per side until desired doneness. Let rest, then slice thinly against the grain.
- To assemble bowls, divide rice among 4 bowls, top with sliced steak, drizzle with spicy cream sauce, and garnish with chopped green onions.
Notes
- Swap steak with chicken, tofu, or shrimp for variation.
- Add vegetables like bell peppers or broccoli for extra nutrients.
- Use cauliflower rice for a low-carb version.
- Store components separately for easy reheating.
- Use gluten-free soy sauce or tamari for a gluten-free option.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 85mg
