Description
Warm and comforting Korean BBQ Steak Rice Bowls with marinated flank steak, vibrant vegetables, and a spicy cream sauce over fluffy rice.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb flank steak
- 1 tablespoon Korean BBQ sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 cup vegetables (like bell peppers, carrots, and broccoli)
- 2 tablespoons heavy cream
- 1 tablespoon gochujang (Korean chili paste)
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Marinate the flank steak in Korean BBQ sauce, soy sauce, and sesame oil for at least 30 minutes.
- Grill or pan-sear the steak over medium-high heat until cooked to your liking, about 4-5 minutes per side. Once done, let it rest before slicing.
- Stir-fry your chosen vegetables in a separate pan until tender and vibrant.
- Combine heavy cream and gochujang in a small saucepan, heating until warm.
- Serve by placing cooked rice in bowls, topping with sliced steak, sautéed vegetables, and drizzling with spicy cream sauce. Garnish with chopped green onions.
Notes
For make-ahead magic, marinate the steak the night before for deeper flavor. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 80mg