Description
A flavorful and easy-to-make Korean BBQ Steak Rice Bowl featuring tender marinated flank steak, sautéed vegetables, and a creamy spicy gochujang sauce, perfect for a satisfying weeknight dinner or entertaining guests.
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 into bite-sized pieces
- 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
- Marinate the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak and thoroughly coat it in the marinade. Cover and let it marinate for at least 30 minutes to infuse the flavors.
- Cook Rice: Prepare your choice of white or brown rice according to the package instructions. Once cooked, set aside and keep warm.
- Make the Spicy Cream Sauce: In a separate bowl, mix together sour cream, gochujang, honey, and lime juice until smooth and well blended. Set this flavorful sauce aside.
- Prepare Vegetables: Chop your selected vegetables into bite-sized pieces to ensure even cooking and easy eating.
- Cook the Steak: Heat vegetable oil in a pan over medium-high heat. Remove the steak from the marinade, discarding any excess. Cook the steak for about 4-5 minutes per side for medium-rare, adjusting time according to your preferred doneness.
- Sauté Vegetables: In the same pan, add the chopped vegetables and sauté for 3-5 minutes until they are tender but still crisp, maintaining their vibrant color and texture.
- Slice the Steak: Remove the steak from the pan and let it rest for a few minutes to retain juices. Then slice it thinly against the grain to ensure tenderness.
- Assemble the Bowls: Place a generous scoop of cooked rice into serving bowls. Top each bowl with sliced steak and sautéed vegetables.
- Drizzle with Sauce: Pour the spicy cream sauce liberally over the steak and vegetables to add a rich, creamy heat.
- Garnish: Finish by sprinkling sesame seeds and chopped green onions over the top for extra flavor and an appealing presentation.
Notes
- You can substitute flank steak with sirloin or ribeye depending on your preference and budget.
- Brown rice adds more fiber and nutrients but white rice gives a softer texture; choose based on your taste and dietary needs.
- Adjust the amount of gochujang in the spicy cream sauce to suit your heat tolerance.
- Letting the steak rest after cooking is crucial to keep it juicy and tender when sliced.
- Serve with traditional Korean side dishes like kimchi or pickled vegetables for an authentic meal experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Marinating, Pan-frying, Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 520 kcal
- Sugar: 12g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, gochujang, Korean cuisine, easy dinner, marinated steak
