Korean BBQ Steak Rice Bowls (Printable Version)
Tender Korean BBQ steak layered on white rice with fresh cucumber and a spicy creamy topping.
# Ingredients Required:
→ Protein
01 -
454 grams flank steak, sliced thinly against the grain
→ Marinade
02 -
30 milliliters soy sauce
03 -
30 milliliters sesame oil
04 -
15 milliliters rice vinegar
05 -
15 milliliters honey
06 -
5 grams garlic, minced
07 -
5 grams ginger, grated
08 -
5 grams sesame seeds
→ Base
09 -
2 cups cooked white rice
→ Vegetables
10 -
0.5 cucumber, thinly sliced
11 -
15 grams green onions, chopped
→ Cooking Oil
12 -
15 milliliters vegetable oil
→ Spicy Cream Sauce
13 -
60 milliliters mayonnaise
14 -
15 milliliters sriracha sauce
15 -
5 milliliters lime juice
16 -
15 milliliters water
17 -
2.5 grams sugar
18 -
1.25 grams salt
19 -
15 grams cilantro, chopped
# Guide to Cooking:
01 -
Pat flank steak dry and slice thinly across the grain into strips.
02 -
Combine soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and sesame seeds in a bowl and mix thoroughly.
03 -
Place steak strips in the marinade and refrigerate for 15 to 30 minutes.
04 -
Heat vegetable oil in a skillet or grill pan over medium-high heat. Cook steak strips for 3 to 4 minutes, stirring occasionally, until seared and cooked to desired doneness. Remove and set aside.
05 -
Whisk together mayonnaise, sriracha, lime juice, water, sugar, and salt until smooth.
06 -
Fluff cooked white rice and divide evenly between two bowls. Top with cooked steak, sliced cucumber, and chopped green onions.
07 -
Drizzle the spicy cream sauce over the bowls. Garnish with chopped cilantro and serve immediately.
# Extra Suggestions:
01 -
For a lower-carb option, substitute cauliflower rice for white rice.
02 -
Adjust sriracha quantity to control sauce spiciness.
03 -
Marinating steak for up to 4 hours enhances flavor.