Description
A flavorful and vibrant Korean BBQ Steak Rice Bowl featuring tender marinated flank steak, sautéed vegetables, and a creamy spicy gochujang sauce, perfect for a quick yet satisfying meal packed with bold Korean-inspired flavors.
Ingredients
Scale
For the Steak Marinade
- 1 lb flank steak (or your choice of beef)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
For the Rice Bowl
- 1 cup cooked white or brown rice
- 1 cup vegetables (e.g., bell peppers, broccoli, carrots)
- 2 tablespoons vegetable oil (for cooking)
For the Spicy Cream Sauce
- ½ cup sour cream
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 teaspoon lime juice
For Garnish
- Sesame seeds
- Green onions (chopped)
Instructions
- Marinate the Steak: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak, ensuring it’s well coated. Let it marinate for at least 30 minutes to absorb all flavors.
- Cook Rice: Prepare your rice according to package instructions. Once cooked, set aside and keep warm for serving.
- Make the Spicy Cream Sauce: In a small bowl, combine sour cream, gochujang, honey, and lime juice. Whisk together until smooth and creamy. Set aside.
- Prepare Vegetables: Chop your choice of vegetables into bite-sized pieces to ensure even cooking.
- Cook the Steak: Heat vegetable oil in a pan over medium-high heat. Remove the steak from the marinade, discarding any excess marinade. Cook the steak for about 4-5 minutes per side for medium-rare, or adjust to your desired doneness.
- Sauté Vegetables: In the same pan, add the chopped vegetables and sauté for 3-5 minutes until tender-crisp, preserving their fresh texture and color.
- Slice the Steak: Remove the cooked steak from the pan and let it rest for a few minutes to retain juices. Once rested, slice thinly against the grain for maximum tenderness.
- Assemble the Bowls: In serving bowls, add a generous scoop of warm cooked rice. Top with sliced steak and sautéed vegetables.
- Drizzle with Sauce: Spoon the spicy cream sauce generously over the steak and vegetables, imparting a creamy, spicy kick.
- Garnish: Sprinkle with toasted sesame seeds and chopped green onions for added flavor and attractive presentation.
Notes
- Marinate the steak for at least 30 minutes; overnight marinating intensifies the flavor.
- You can substitute flank steak with sirloin or ribeye based on preference.
- Use vegetables that can be quickly sautéed like bell peppers, broccoli, carrots, or snap peas.
- Adjust the amount of gochujang in the sauce to your preferred spice level.
- For a healthier option, use brown rice and reduce the amount of oil used for cooking.
- This recipe can be gluten-free if gluten-free soy sauce is used.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Marinating, Pan-frying, Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 80 mg
Keywords: Korean BBQ, Steak Rice Bowl, Gochujang Sauce, Korean Recipe, Spicy Cream Sauce, Beef Bowl, Quick Dinner
