Description
Indulge in savory Korean BBQ steak rice bowls with a kick of spicy cream sauce. Learn how to create this delicious meal on our cooking website today!
Ingredients
- 1lb (454g) beef steak, thinly sliced
- 2 cups (480ml) cooked white or brown rice
- 1 cup (128g) shredded carrots
- 1 cup (104g) cucumber, thinly sliced
- 1/2 cup (120ml) vegetable oil
- 2 green onions, sliced
- 1 tbsp (15 ml) sesame seeds (optional)
- For the Korean BBQ Marinade:
- 1/4 cup (60ml) soy sauce
- 2 tbsp (30 ml) brown sugar
- 1 tbsp (15 ml) sesame oil
- 2 cloves garlic, minced
- 1 tsp (5 ml) grated ginger
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) gochujang (Korean chili paste, optional)
- For the Spicy Cream Sauce:
- 1/4 cup (60ml) mayonnaise
- 1 tbsp (15 ml) sriracha
- 1 tsp (5 ml) lime juice
- 1 tsp (5 ml) honey
Instructions
- Combine all the ingredients for the marinade in a bowl. Incorporate the sliced beef and let it soak for a minimum of 30 minutes, extending up to 8 hours if desired.
- In a separate small bowl, thoroughly mix together all the components for the spicy cream sauce. Put it aside for later use.
- Warm up a skillet or grill pan over medium-high heat. Sear the beef slices for 2 to 3 minutes on each side until they are browned and fully cooked. Set them aside.
- To prepare the rice bowls, start by layering rice at the base, followed by the beef, shredded carrots, cucumber, and green onions.
- Pour the spicy cream sauce over the assembled ingredients and, if desired, add a sprinkle of sesame seeds on top.
- Serve the dish promptly and enjoy the flavors!
Notes
- Consider using brown rice for added nutrients and fiber.
- Customize vegetable toppings like bell peppers or avocado for extra color and flavor.
- Adjust sriracha in the sauce for a milder spice level or omit it for a tangy finish.
