Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a flavorful and satisfying meal featuring marinated flank steak cooked to perfection, served atop rice with sautéed vegetables and a creamy, spicy gochujang sauce. This dish combines savory, sweet, and spicy flavors for a delicious Korean-inspired dinner that’s easy to prepare and customizable to your taste.
Ingredients
Scale
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
Rice and Vegetables
- 1 cup cooked white or brown rice
- 1 cup vegetables (e.g., bell peppers, broccoli, carrots)
- 2 tablespoons vegetable oil (for cooking)
Spicy Cream Sauce
- ½ cup sour cream
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 teaspoon lime juice
Garnishes
- Sesame seeds (for garnish)
- Green onions (for garnish)
Instructions
- Marinate the Steak: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger thoroughly. Add the flank steak and ensure it is well coated with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes to allow flavors to penetrate the meat.
- Cook Rice: Prepare the rice according to the package instructions until fluffy and fully cooked. Set aside and keep warm for serving.
- Make the Spicy Cream Sauce: In a separate bowl, combine sour cream, gochujang, honey, and lime juice. Stir the mixture until smooth and creamy. Set aside to allow the flavors to meld.
- Prepare Vegetables: Wash and chop your choice of vegetables into bite-sized pieces to ensure even cooking and easy eating.
- Cook the Steak: Heat vegetable oil in a non-stick pan or skillet over medium-high heat. Remove the steak from the marinade, discarding any excess liquid. Cook the steak for 4-5 minutes per side for medium-rare, or adjust the time to your preferred doneness. Remove the steak from the pan and let it rest for a few minutes to retain its juices.
- Sauté Vegetables: In the same pan, add the chopped vegetables. Sauté them for about 3-5 minutes until they are tender yet crisp, absorbing the flavors left from the steak cooking.
- Slice the Steak: After resting, slice the steak thinly against the grain to ensure tenderness and ease of eating.
- Assemble the Bowls: In serving bowls, spoon a generous amount of cooked rice as the base. Top with sliced steak and the sautéed vegetables, layering flavors and textures.
- Drizzle with Sauce: Generously drizzle the prepared spicy cream sauce over the steak and vegetables to add creaminess and heat to the bowl.
- Garnish: Finish the bowls with a sprinkle of toasted sesame seeds and chopped green onions for extra flavor and visual appeal.
Notes
- Marinate the steak longer (up to overnight) for deeper flavor and increased tenderness.
- Adjust gochujang in the spicy cream sauce to control the heat level according to your preference.
- Use fresh, vibrant vegetables to enhance texture and nutritional value.
- Consider adding toppings like crushed peanuts or crispy shallots for additional crunch.
- Substitute flank steak with other proteins like chicken, pork, tofu, or tempeh for variety, including vegan options.
- Store leftovers separately in the refrigerator and consume within 3 days for best quality.
- For freezing, keep steak and vegetables separate from rice and sauce and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Korean
Keywords: Korean BBQ, Steak Rice Bowl, Spicy Cream Sauce, Gochujang, Korean Beef, Easy Dinner, Asian Cuisine, Marinated Steak
