Korean BBQ Steak Rice Bowls (Print-Friendly Format)
Tender BBQ flank steak tops rice with crisp veggies and a spicy cream sauce for flavor-packed bowls.
# Ingredients You’ll Need:
→ Main Components
01 -
450 g flank steak
02 -
60 ml soy sauce
03 -
30 ml sesame oil
04 -
30 g brown sugar
05 -
2 garlic cloves, minced
06 -
1 teaspoon grated ginger
07 -
340 g cooked jasmine rice
08 -
150 g mixed vegetables (carrots, bell peppers, broccoli)
09 -
15 ml vegetable oil
→ Spicy Cream Sauce
10 -
120 g sour cream
11 -
30 ml Sriracha sauce
12 -
15 ml lime juice
13 -
7 g honey
14 -
Salt, to taste
15 -
Black pepper, to taste
→ Garnish
16 -
Sesame seeds
17 -
Chopped green onions
# How to Make It:
01 -
Combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger in a bowl. Add flank steak and coat evenly. Cover and refrigerate for a minimum of 30 minutes to allow flavors to infuse.
02 -
Cook jasmine rice according to package directions. Once ready, fluff with a fork and set aside.
03 -
In a small bowl, stir together sour cream, Sriracha, lime juice, honey, salt, and black pepper until smooth. Adjust seasoning to your heat preference.
04 -
Heat a grill pan or skillet over high heat. Remove steak from marinade, allowing excess to drip off. Sear steak for 5 to 6 minutes per side for medium-rare, or cook to your preferred doneness.
05 -
Transfer grilled steak to a cutting board. Rest for several minutes before slicing thinly across the grain.
06 -
Using the same pan, heat vegetable oil over medium-high heat. Add mixed vegetables and sauté for 5 to 7 minutes until tender yet crisp.
07 -
Divide cooked rice between serving bowls. Top with sliced steak and sautéed vegetables. Drizzle with spicy cream sauce.
08 -
Sprinkle sesame seeds and chopped green onions over each bowl to enhance flavor and presentation.
# Extra Tips:
01 -
For optimal tenderness, slice the steak thinly against the grain after resting.