Description
Indulge in flavorful Korean BBQ steak rice bowls topped with a spicy cream sauce. Learn how to create this delicious dish on our cooking website today!
Ingredients
- 1lb (454g) beef steak, thinly sliced
- 2 cups (480ml) cooked white or brown rice
- 1 cup (120g) shredded carrots
- 1 cup (100g) cucumber, thinly sliced
- 1/2 cup (120ml) fruit juice or vegetable broth (optional)
- 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) 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
- In a mixing bowl, combine all the ingredients for the marinade. Immerse the beef slices in this mixture and let them soak for a minimum of 30 minutes, or as long as 8 hours if time permits.
- In a separate small bowl, blend together all the components for the spicy cream sauce. Keep this mixture aside for later use.
- Warm up a skillet or grill pan over medium-high heat. Sear the steak slices for 2-3 minutes on each side until they are caramelized and thoroughly cooked. Once done, set them aside.
- To construct the rice bowls, start by layering the cooked rice at the base, followed by the steak, shredded carrots, cucumber, and green onions.
- Pour the spicy cream sauce over the assembled ingredients and sprinkle with sesame seeds if you wish.
- Serve the dish immediately and savor the flavors!
Notes
- Use brown rice for a healthier choice with more fiber and nutrients.
- Add bell peppers or broccoli for extra color and texture.
- Adjust the sriracha amount for a milder spicy cream sauce.