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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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★★★★★

5.1 from 22 reviews

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce feature tender marinated flank steak served over fluffy rice with sautéed vegetables, all topped with a flavorful spicy cream sauce made from gochujang and sour cream. This easy-to-make dish brings bold Korean-inspired flavors to your dinner table for a satisfying and balanced meal.

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

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. Add the flank steak, ensuring it’s well coated. Let it marinate for at least 30 minutes to absorb the flavors.
  2. Cook Rice: Prepare your white or brown rice according to package instructions. Once cooked, set it aside to keep warm.
  3. Make the Spicy Cream Sauce: In a small bowl, combine sour cream, gochujang, honey, and lime juice. Stir until the sauce is smooth and well blended, then set aside.
  4. Prepare Vegetables: Chop your choice of vegetables into bite-sized pieces, ready for sautéing.
  5. Cook the Steak: Heat vegetable oil in a pan over medium-high heat. Remove the steak from the marinade, discarding any excess marinade. Cook the steak for about 4-5 minutes per side for medium-rare, adjusting time for your preferred doneness.
  6. Sauté Vegetables: In the same pan, add the chopped vegetables and sauté for 3-5 minutes until they are tender-crisp but still vibrant.
  7. Slice the Steak: Remove the cooked steak from the pan and let it rest for a few minutes to retain juices. Then, slice the steak thinly against the grain for maximum tenderness.
  8. Assemble the Bowls: Place a generous scoop of cooked rice into serving bowls. Top with sliced steak and sautéed vegetables.
  9. Drizzle with Sauce: Spoon the spicy cream sauce over the steak and vegetable mixture for a creamy, spicy kick.
  10. Garnish: Sprinkle sesame seeds and chopped green onions on top for added flavor, texture, and presentation.

Notes

  • Marinate the steak for at least 30 minutes or up to overnight for deeper flavor.
  • Use brown rice for a nuttier taste and added fiber.
  • Adjust the amount of gochujang for desired spice level.
  • Letting the steak rest before slicing ensures juicier meat.
  • Feel free to swap vegetables based on seasonality or preference.
  • This recipe serves 4 people comfortably.

Nutrition

Keywords: Korean BBQ, Steak Bowl, Rice Bowl, Spicy Cream Sauce, Korean Cuisine, Easy Dinner

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