Description
A delicious and flavorful dish featuring tender Korean BBQ steak served over rice, topped with a spicy cream sauce.
Ingredients
Scale
- 1 lb flank steak
- 1 cup cooked rice
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 cup sour cream
- 2 tbsp sriracha sauce
- 1/4 cup green onions, chopped
- 1 tbsp sesame seeds
Instructions
- Marinate the flank steak in soy sauce, brown sugar, sesame oil, garlic, and ginger for at least 30 minutes.
- Grill or pan-sear the steak over medium-high heat for about 5-7 minutes on each side, or until desired doneness.
- Let the steak rest for a few minutes before slicing it thinly against the grain.
- In a small bowl, mix together sour cream and sriracha to create the spicy cream sauce.
- Assemble the rice bowls by placing cooked rice at the bottom, topping it with sliced steak, and drizzling with spicy cream sauce.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- For a spicier sauce, add more sriracha to taste.
- Feel free to add vegetables like bell peppers or broccoli for extra nutrition.
- This dish can be made ahead of time and reheated for a quick meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg