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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
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★★★★★

5.2 from 29 reviews

This Korean BBQ Steak Rice Bowl features tender flank steak marinated in a savory soy and brown sugar blend, served on a bed of fluffy rice with sautéed vegetables. It’s topped with a creamy and spicy gochujang sauce, garnished with sesame seeds and green onions, delivering a delicious fusion of flavors perfect for a satisfying dinner.

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 and Vegetables

  • 1 cup cooked white or brown rice
  • 1 cup vegetables (e.g., bell peppers, broccoli, carrots), chopped
  • 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

  1. Marinate the Steak: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger to create the marinade. Add the flank steak, making sure it is fully coated. Let it marinate in the refrigerator for at least 30 minutes to absorb the flavors.
  2. Cook Rice: Prepare white or brown rice according to package instructions. Once cooked, keep it warm and set aside until serving.
  3. Make the Spicy Cream Sauce: In a small bowl, combine sour cream, gochujang, honey, and lime juice. Whisk together until smooth and well blended. Set aside for drizzling later.
  4. Prepare Vegetables: Chop your selected vegetables such as bell peppers, broccoli, and carrots into bite-sized pieces, ready for sautéing.
  5. Cook the Steak: Heat vegetable oil in a skillet over medium-high heat. Remove steak from marinade, discarding any excess marinade. Cook steak for 4 to 5 minutes per side for medium-rare, or adjust to your preferred doneness. Remove from heat and allow to rest for a few minutes.
  6. Sauté Vegetables: In the same pan, add chopped vegetables and sauté for 3 to 5 minutes until they become tender-crisp but still vibrant in color.
  7. Slice the Steak: After resting, slice the steak thinly against the grain to ensure tenderness.
  8. Assemble the Bowls: Place a generous scoop of cooked rice into serving bowls, then top with the sliced steak and sautéed vegetables.
  9. Drizzle with Sauce: Generously drizzle the prepared spicy cream sauce over the steak and vegetables for a creamy, spicy kick.
  10. Garnish: Sprinkle sesame seeds and freshly chopped green onions on top to enhance flavor and presentation. Serve immediately and enjoy!

Notes

  • For a gluten-free version, use tamari or gluten-free soy sauce.
  • Adjust the amount of gochujang in the sauce to control the spice level according to your preference.
  • Flank steak can be substituted with skirt steak or sirloin if desired.
  • Vegetables can be swapped for seasonal favorites such as snap peas, zucchini, or mushrooms.
  • Letting the steak rest after cooking helps retain juices and improves tenderness.
  • Brown rice can be used for added fiber and a nuttier flavor.

Nutrition

Keywords: Korean BBQ, steak rice bowl, gochujang sauce, spicy cream sauce, Korean cuisine, quick dinner, Asian fusion

Find it online: https://ellaeatsdaily.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce-recipe-2/