Description
Enjoy the vibrant flavors of Korean BBQ with these steak rice bowls topped with a zesty spicy cream sauce. Tender, marinated flank steak is seared to perfection and served over fluffy jasmine rice, then finished with a creamy, spicy drizzle and fresh green onions for a satisfying and easy meal.
Ingredients
Scale
For the Steak
- 500 grams (1 lb) flank steak or sirloin
- 1/4 cup soy sauce
- 3 cloves minced garlic
- 1 tablespoon freshly grated ginger
- 2 tablespoons sesame oil
- Salt and pepper to taste
For the Rice
- 2 cups jasmine rice
For the Spicy Cream Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lime juice
For Garnish
- Chopped green onions
Instructions
- Marinate the Steak: In a mixing bowl, combine soy sauce, minced garlic, grated ginger, sesame oil, salt, and pepper. Add the flank steak to the marinade, making sure it is fully coated. Let it sit for at least 30 minutes to absorb the flavors.
- Cook the Steak: Heat a skillet over high heat until very hot. Place the marinated steak in the skillet and cook for 2-3 minutes on each side until the exterior is browned and cooked to your desired doneness.
- Prepare the Rice: Rinse the jasmine rice under cold running water to remove excess starch. Cook the rice in a pot with the appropriate amount of water (usually 1:1.5 rice to water ratio) and bring it to a boil. Reduce heat to low, cover, and let it simmer for about 15 minutes or until all water is absorbed and rice is tender.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth and creamy. Adjust the spice level by adding more sriracha if desired.
- Assemble the Bowls: Fluff the cooked jasmine rice with a fork and divide it among serving bowls. Slice the cooked steak against the grain into thin strips and place on top of the rice. Drizzle with the spicy cream sauce and garnish generously with chopped green onions.
Notes
- For extra flavor, marinate the steak for up to 2 hours in the refrigerator.
- Use sirloin if you prefer a leaner cut or flank steak for more flavor and texture.
- Adjust sriracha in the sauce to control the heat level according to your taste.
- Leftover rice should be stored in an airtight container and consumed within 2 days.
- This dish pairs well with steamed or pickled vegetables for added freshness.
