Description
Juicy marinated steak, fluffy rice, crisp veggies, and a spicy cream sauce come together in this vibrant, flavor-packed Korean-inspired rice bowl. Perfect for easy dinners or wow-worthy gatherings.
Ingredients
- 1 lb flank or sirloin steak, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, grated
- 1 tsp fresh ginger, grated
- 2 cups cooked white or jasmine rice
- 1/2 cup cucumber, julienned
- 1/2 cup carrot, julienned
- 2 green onions, thinly sliced
- 2 tbsp gochujang (Korean chili paste)
- 3 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame seeds
- Optional: pickled radish, avocado slices, nori strips
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger. Add sliced steak and marinate for at least 30 minutes.
- In a small bowl, mix gochujang, mayonnaise, and rice vinegar until smooth. Adjust spice to taste.
- Julienne cucumber and carrots, slice green onions, and prepare any optional toppings.
- Heat a skillet over high heat. Cook marinated steak in a single layer for 1 minute undisturbed, then stir-fry for 2–3 more minutes until caramelized.
- To serve, divide rice into bowls, top with cooked steak, veggies, and a drizzle of spicy cream sauce. Garnish with sesame seeds and additional toppings.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Swap steak with chicken, pork, tofu, or mushrooms.
- Store components separately in the fridge for up to 3 days.
- Freeze marinated raw steak flat in a zip bag for up to 2 months.
