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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Magic

Experience the irresistible flavors of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, a customizable and meal prep-friendly dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Steak Marinade
  • 1 lb Flank or Sirloin Steak Tender cuts perfect for marinating, offering a rich flavor when grilled.
  • 1/4 cup Soy Sauce Choose a high-quality soy sauce for the best flavor.
  • 2 tbsp Brown Sugar Adds a hint of sweetness to balance the marinade's saltiness.
  • 1 tbsp Sesame Oil Infuses a rich, nutty aroma into the dish.
  • 2 cloves Garlic (minced) Delivers aromatic depth and enhances the overall flavor profile.
  • 1 tsp Grated Ginger Adds warmth that's perfect for that authentic taste.
  • 1 tbsp Rice Vinegar Brings brightness and a tangy zing to the marinade.
  • 1 tsp Gochujang (optional) This Korean chili paste injects a spicy kick; use per your heat preference.
Rice Bowls
  • 2 cups Cooked Rice Choose from white, brown, or even cauliflower rice for a healthier twist.
  • 1 cup Shredded Carrots Adds crunch and a pop of color.
  • 1 cup Cucumber (thinly sliced) Brings a refreshing contrast to the rich flavors of the steak.
  • 1/2 cup Kimchi (optional) For that authentic Korean flair; feel free to omit if not your style.
  • 2 pieces Green Onions (sliced) Perfect for garnish, providing a mild onion essence.
Spicy Cream Sauce
  • 1/4 cup Mayonnaise Forms the creamy base that brings everything together.
  • 1 tbsp Sriracha Adds an extra layer of heat to your sauce; adjust according to your spice tolerance.
  • 1 tsp Lime Juice Brightens the sauce, adding a fresh dimension.
  • 1 tsp Honey Enhances the sauce with a touch of natural sweetness.

Equipment

  • Skillet
  • measuring cups
  • measuring spoons
  • Whisk
  • Mixing Bowl
  • cutting board
  • Knife

Method
 

Marination and Preparation
  1. In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and optional gochujang until well combined. Slice the flank or sirloin steak against the grain into thin strips and add them to the marinade. Cover and refrigerate for at least 30 minutes.
  2. While the steak marinates, prepare the spicy cream sauce by mixing together mayonnaise, sriracha, lime juice, and honey until smooth and well blended. Set the sauce aside in the refrigerator.
Cooking and Assembly
  1. Heat a large skillet or grill pan over medium-high heat until hot. Add the marinated steak strips in a single layer, cooking for 2-3 minutes on each side until caramelized and cooked through. Remove from heat and let rest for a few minutes.
  2. Divide cooked rice among serving bowls, then layer with the sliced steak, shredded carrots, and thinly sliced cucumbers. Add kimchi if using.
  3. Drizzle the spicy cream sauce over each bowl, ensuring a good amount covers the ingredients. Garnish with sliced green onions.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 65gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 1200mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

The bowls are great for meal prep and can be stored in the fridge for up to 3 days. Freeze for longer storage without the sauce.

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