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A colorful rice bowl topped with sliced Korean BBQ steak, shredded carrots, cucumbers, and a drizzle of spicy cream sauce.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650 kcal

Ingredients
  

  • 1.5 lbs flank steak, thinly sliced against the grain
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger, grated
  • 2 cups cooked jasmine rice
  • 1 cup shredded carrots
  • 1 cup English cucumber, thinly sliced
  • 1/4 cup mayonnais e
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon lime juice
  • 2 green onions , thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger to create the marinade.
  • Place the sliced steak in the marinade and refrigerate for 30 minutes to allow for enzymatic tenderization and flavor penetration.
  • In a separate small bowl, combine mayonnaise, Sriracha, and lime juice to create the spicy cream sauce; whisk until emulsified.
  • Heat a heavy cast-iron skillet or wok over high heat with a neutral high-smoke point oil.
  • Add the steak to the skillet in a single layer and sear for 2 to 3 minutes until the exterior is caramelized via the Maillard reaction.
  • Divide the steamed jasmine rice into four individual serving bowls.
  • Layer the seared steak, shredded carrots, and sliced cucumbers onto the rice base.
  • Apply a uniform drizzle of the spicy cream sauce over the assembled ingredients.
  • Garnish with sliced green onions and toasted sesame seeds to provide textural contrast and aromatic finish.