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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

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★★★★★

4.4 from 119 reviews

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a flavorful fusion of tender marinated flank steak, sautéed fresh vegetables, and a creamy, spicy gochujang sauce served over a bed of fluffy rice. This easy and satisfying dish combines savory, sweet, and spicy elements for a delicious meal perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

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

Vegetables and Rice

  • 1 cup cooked white or brown rice
  • 1 cup mixed vegetables (e.g., bell peppers, broccoli, carrots)
  • 2 tablespoons vegetable oil (for cooking)

Spicy Cream Sauce

  • ½ cup sour cream
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 1 teaspoon lime juice

Garnish

  • Sesame seeds (for garnish)
  • Green onions, chopped (for garnish)

Instructions

  1. Marinate the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak and ensure it is thoroughly coated with the marinade. Cover and let it marinate for at least 30 minutes to develop deep flavor.
  2. Cook Rice: Prepare your white or brown rice according to the package instructions until fluffy. Set aside and keep warm until serving.
  3. Make the Spicy Cream Sauce: In a separate bowl, mix together sour cream, gochujang, honey, and lime juice until smooth and creamy. Set aside for serving.
  4. Prepare Vegetables: Wash and chop your choice of vegetables like bell peppers, broccoli, and carrots into bite-sized pieces for easy sautéing.
  5. Cook the Steak: Heat vegetable oil in a pan over medium-high heat. Remove the steak from the marinade, discarding any excess marinade. Cook the steak in the hot pan for about 4-5 minutes per side for medium-rare, adjusting time for your preferred doneness.
  6. Sauté Vegetables: In the same pan used for steak, add the chopped vegetables. Sauté for approximately 3-5 minutes until the vegetables are tender-crisp and slightly caramelized.
  7. Slice the Steak: Remove the cooked steak from the pan and let it rest for a few minutes to retain juices. Then, slice thinly against the grain for tender bite-sized pieces.
  8. Assemble the Bowls: In serving bowls, place a generous portion of cooked rice. Top with the sliced steak and sautéed vegetables arranged evenly.
  9. Drizzle with Sauce: Generously spoon the spicy cream sauce over the steak and veggies, adding creamy heat and tang to each bite.
  10. Garnish: Finish by sprinkling toasted sesame seeds and chopped green onions over the top for a fragrant and colorful presentation.

Notes

  • For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
  • You can swap flank steak for other cuts like skirt steak or sirloin based on preference.
  • The spicy cream sauce can be adjusted in heat level by varying the amount of gochujang.
  • Vegetables can be customized to whatever you have on hand or prefer.
  • Letting the steak rest before slicing helps keep it juicy and tender.
  • Leftover rice can be refrigerated and used within 3 days for best quality.

Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, gochujang, flank steak, Korean recipe, easy dinner

Find it online: https://nayabaker.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce-recipe/