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Delicious Recipe

Delicious Recipe
Print Recipe

★★★★★

4.8 from 23 reviews

This Korean BBQ Steak Rice Bowl with Spicy Cream Sauce combines tender marinated flank steak, sautéed mixed vegetables, and fragrant jasmine rice, topped with a zesty, creamy Sriracha lime sauce. It’s a vibrant, flavorful meal perfect for a quick weeknight dinner or an impressive weekend feast.

Ingredients

Scale

For the 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

For the Rice and Vegetables

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

For the 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
  • Green onions, chopped

Instructions

  1. Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak, making sure it’s fully coated with the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate.
  2. Prepare the Rice: Cook jasmine rice according to package instructions. Once done, fluff the rice with a fork and set aside, keeping it warm for serving.
  3. Make the Spicy Cream Sauce: In a small bowl, whisk together sour cream, Sriracha sauce, lime juice, honey, salt, and pepper. Taste and adjust the spice level or seasoning as desired.
  4. Cook the Steak: Heat a grill pan or skillet over high heat. Remove the steak from the marinade, letting any excess liquid drip off. Cook the steak for 5-6 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
  5. Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, making the meat juicy and tender.
  6. Sauté the Vegetables: In the same pan, add vegetable oil and sauté the mixed vegetables for 5-7 minutes until they are tender but still crisp and colorful.
  7. Assemble the Bowls: In serving bowls, create a base with jasmine rice, layer on sliced steak, and top with sautéed vegetables. Generously drizzle the spicy cream sauce over each bowl.
  8. Garnish and Serve: Sprinkle sesame seeds and chopped green onions on top for added flavor and a burst of color. Serve immediately and enjoy your vibrant Korean BBQ Steak Rice Bowls!

Notes

  • For thicker sauce, chill the spicy cream sauce for 15 minutes before serving.
  • Adjust the Sriracha quantity to control the heat level of the sauce.
  • Flank steak can be substituted with skirt steak or sirloin for similar results.
  • Use low-sodium soy sauce to reduce overall sodium content.
  • Leftover rice bowls keep well in the fridge for up to 2 days; reheat before serving.

Nutrition

Keywords: Korean BBQ steak, rice bowl, spicy cream sauce, flank steak recipe, quick dinner, Asian-inspired meal, jasmine rice, sautéed vegetables

Find it online: https://dishedbydana.com/delicious-recipe/