Description
A vibrant and flavorful Korean‑style steak rice bowl with marinated flank steak, vegetables, and a creamy, spicy gochujang sauce—easy enough for weeknight dinners and perfect for meal prep.
Ingredients
- 1 lb flank steak (or choice of beef)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 cup cooked white or brown rice
- 1 cup vegetables (e.g., bell peppers, broccoli, carrots)
- 2 tablespoons vegetable oil (for cooking)
- ½ cup sour cream
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 teaspoon lime juice
- Sesame seeds (for garnish)
- Green onions (for garnish)
Instructions
- Marinate the steak: mix soy sauce, brown sugar, sesame oil, garlic, and ginger; coat steak and marinate at least 30 minutes.
- Cook rice according to package instructions; set aside.
- Make spicy cream sauce: whisk together sour cream, gochujang, honey, and lime juice; set aside.
- Chop vegetables into bite‑sized pieces.
- Heat vegetable oil in a pan over medium‑high heat; cook steak ~4–5 minutes per side for medium‑rare (adjust to preference); remove steak.
- In same pan, sauté vegetables about 3–5 minutes until tender‑crisp.
- Let steak rest briefly, then slice thinly against the grain.
- Assemble bowls: layer rice, sliced steak, and vegetables.
- Drizzle with spicy cream sauce.
- Garnish with sesame seeds and chopped green onions.
Notes
- Letting the steak marinate longer (several hours or overnight) enhances flavor and tenderness.
- Adjust gochujang in the sauce to manage spice level.
- Add toppings like crushed peanuts or crispy shallots for extra texture.
- Substitute proteins: use chicken, tofu, tempeh, or mushrooms.
- Use rice alternatives like jasmine or coconut rice for a twist.
- Add a fried egg on top for richness.
- Make in advance: sauce keeps up to a week in fridge; bowls store well refrigerated up to 3 days, steak & veggies can be frozen separately up to 3 months.
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 600 kcal
- Fat: 25 g
- Protein: 30 g
