Description
Indulge in savory Korean BBQ steak rice bowls topped with a spicy cream sauce. Learn how to create this flavorful dish with our easy recipe!
Ingredients
- – 450g beef flank or sirloin steak, thinly sliced (1 lb)
- – 475g cooked white or brown rice (2 cups)
- – 130g shredded carrots (1 cup)
- – 150g cucumber, thinly sliced (1 cup)
- – 120g kimchi (optional) (1/2 cup)
- – 2 green onions, sliced
- – 15g sesame seeds (optional) (1 tbsp)
- For the Korean BBQ Marinade:
- – 60ml soy sauce (1/4 cup)
- – 30g brown sugar (2 tbsp)
- – 15ml sesame oil (1 tbsp)
- – 2 cloves garlic, minced
- – 5g grated ginger (1 tsp)
- – 15ml rice vinegar (1 tbsp)
- – 5g gochujang (Korean chili paste, optional) (1 tsp)
- For the Spicy Cream Sauce:
- – 60ml vegetable oil mayonnaise (1/4 cup)
- – 15g sriracha (1 tbsp)
- – 5g lime juice (1 tsp)
- – 5g honey (1 tsp)
Instructions
- Combine all the ingredients for the marinade in a bowl. Submerge the sliced beef in this mixture and let it soak for a minimum of 30 minutes, or up to 8 hours for enhanced flavor.
- In a separate small bowl, blend together all the ingredients for the spicy cream sauce. Put this mixture aside for later use.
- Warm up a skillet or grill pan on medium-high heat. Sear the steak slices for 2-3 minutes on each side until they are browned and fully cooked. Set them aside once done.
- To construct the rice bowls, place a layer of rice at the base, then add the steak, shredded carrots, cucumber slices, kimchi, and sliced green onions on top.
- Pour the spicy cream sauce over the assembled ingredients and, if desired, sprinkle with sesame seeds.
- Serve immediately and relish the flavors!
Notes
- Consider using brown rice instead of white for added fiber and nutrients.
- Substitute vegetable oil mayonnaise with Greek yogurt for a tangy twist in the spicy cream sauce.
- Add bell peppers or spinach to bulk up the rice bowls with extra nutrients and color.