Introduction
Welcome to a flavor-packed journey to Korea with these delightful Korean BBQ Steak Rice Bowls! Imagine tender slices of flank steak marinated in a savory mix of soy sauce, sesame oil, and garlic, served atop a warm bed of fluffy rice. Bright veggies add a fresh crunch, while a spicy cream sauce brings everything together with a kick. Perfect for a weeknight dinner, this dish promises a burst of flavor in every bite.
Ingredients
- 1 lb flank steak, thinly sliced
- 2 cups cooked rice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1/2 cup cucumber, sliced
- 1/4 cup green onions, chopped
- 2 tablespoons sesame seeds
For the Spicy Cream Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- Salt to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Directions and Instructions
- In a mixing bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the sliced flank steak to the marinade and let it soak in those wonderful flavors for at least 30 minutes.
- While the steak is marinating, prepare the spicy cream sauce. In a small bowl, whisk together the mayonnaise, gochujang, rice vinegar, honey, and salt until smooth. Set this zesty sauce aside for later.
- Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the marinated steak. Cook for about 3-4 minutes, or until the steak is beautifully browned and cooked through. Remove the steak from the skillet and set it aside.
- In the same skillet, toss in the broccoli florets and julienned carrots. Sauté for about 3-4 minutes, or until the vegetables are tender yet still vibrant and crunchy.
- Now it’s time to assemble your rice bowls! Start with a generous scoop of cooked rice, then layer on the succulent steak, sautéed vegetables, and fresh cucumber slices.
- Drizzle the spicy cream sauce generously over each bowl and finish with a sprinkle of chopped green onions and sesame seeds for an extra touch of flavor and texture.
Notes or Tips
- If you prefer, you can substitute the flank steak with other cuts such as sirloin or ribeye for varying flavors and tenderness.
- To make it even quicker, use pre-cooked rice or leftovers from a previous meal.
- Feel free to customize your toppings! Avocado slices, pickled radishes, or even a fried egg can enhance this dish further.
Cooking Techniques
Marinating your steak is key to infusing rich flavors, but be mindful not to over-marinate as it can affect the texture. Searing the steak quickly at a high heat locks in the juices, while sautéing the vegetables at medium-high retains their crunch and color. These techniques not only enhance taste but also make your dish visually appealing!
FAQ
- Can I make this dish ahead of time? Absolutely! You can marinate the steak and prepare the sauce in advance. Just store everything in the refrigerator and assemble the bowls when you’re ready to eat.
- Is the dish very spicy? The level of spice can be adjusted by varying the amount of gochujang in the sauce. Start with a small amount and taste as you go to find your perfect heat!
Conclusion
These Korean BBQ Steak Rice Bowls are sure to become a household favorite! With layers of taste, texture, and a delightful kick from the spicy cream sauce, each bowl is a comforting meal that brings the heart of Korean cuisine right to your table. Ready to dig in? Enjoy every bite!