Description

A delicious and savory Korean-inspired rice bowl featuring tender marinated steak, fresh vegetables, and a spicy creamy sauce, perfect for a satisfying meal.

Ingredients

Units Scale

1 lb flank steak, thinly sliced
2 cups cooked white rice
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp rice vinegar
1 tbsp gochujang (Korean chili paste)
1 tbsp mayonnaise
1 tbsp sriracha
1 tsp honey
1/2 cup shredded carrots
1/2 cup cucumber, sliced
1/4 cup green onions, chopped
1 tbsp sesame seeds
1 tbsp vegetable oil

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Instructions

In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar to create the marinade.
Add the thinly sliced flank steak to the marinade and refrigerate for at least 30 minutes.
In a small bowl, mix gochujang, mayonnaise, sriracha, and honey to make the spicy cream sauce. Set aside.
Heat vegetable oil in a skillet over medium-high heat. Add the marinated steak and cook for 4–5 minutes until cooked through and caramelized.
Divide the cooked rice into bowls. Top with cooked steak, shredded carrots, sliced cucumber, and green onions.
Drizzle the spicy cream sauce over the top and garnish with sesame seeds.
Serve immediately and enjoy!

Notes

For extra heat, add more sriracha to the sauce.
You can use brown rice or cauliflower rice as a substitute.
Marinate the steak overnight for deeper flavor.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 9g
Sodium: 780mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 28g
Cholesterol: 65mg