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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

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★★★★★

4.4 from 147 reviews

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is a vibrant and flavorful dish featuring marinated flank steak grilled to perfection, served over fluffy jasmine rice with sautéed mixed vegetables. Topped with a creamy, spicy sauce and garnished with sesame seeds and green onions, this dish brings the rich taste of Korean BBQ into your home kitchen in an easy and delicious way.

Ingredients

Scale

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

Rice and Vegetables

  • 2 cups cooked jasmine rice
  • 1 cup mixed vegetables (carrots, bell peppers, broccoli)
  • 1 tablespoon vegetable oil

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

Garnish

  • Sesame seeds
  • Chopped green onions

Instructions

  1. Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  2. Prepare the Rice: Cook jasmine rice according to package instructions until fluffy. Once cooked, fluff the rice with a fork and set aside, keeping it warm.
  3. Make the Spicy Cream Sauce: In a small bowl, whisk together sour cream, Sriracha sauce, lime juice, honey, salt, and pepper. Adjust the heat and seasoning as desired and set aside.
  4. Cook the Steak: Heat a grill pan or skillet over high heat. Remove the steak from the marinade, allowing excess liquid to drip off. Sear the steak for 5-6 minutes on each side for medium-rare, or cook to your preferred doneness.
  5. Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for 3-5 minutes to retain juices before slicing thinly against the grain.
  6. Sauté the Vegetables: In the same pan, add vegetable oil and toss in the mixed vegetables. Sauté for 5-7 minutes until they are tender but still crisp, stirring occasionally.
  7. Assemble the Bowls: In serving bowls, layer the cooked jasmine rice, sliced steak, and sautéed vegetables. Drizzle the spicy cream sauce generously over the top for a creamy, spicy finish.
  8. Garnish: Sprinkle sesame seeds and chopped green onions over each bowl to add flavor, texture, and an attractive presentation. Serve immediately and enjoy!

Notes

  • Marinate the steak for longer than 30 minutes or overnight for deeper flavor.
  • Use tamari instead of soy sauce to make this dish gluten-free.
  • Substitute flank steak with skirt steak or sirloin, adjusting cooking times as needed.
  • Use fresh, warm rice for best texture and layering.
  • Experiment with seasonal vegetables like zucchini, snap peas, or bok choy for variety.
  • Add toppings such as avocado slices, additional sesame oil, or crushed peanuts for more texture and flavor.
  • Freeze leftovers in airtight containers for up to 2 months; thaw overnight and reheat thoroughly before serving.

Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, flank steak, grilled steak, jasmine rice, Korean cuisine, Asian dinner recipe

Find it online: https://deliciousdishspot.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce-recipe/