Introduction
Welcome to a flavor-packed adventure with these Korean BBQ Steak Rice Bowls! This dish is a delightful fusion of savory marinated flank steak, vibrant stir-fried vegetables, and a rich, spicy cream sauce that will tantalize your taste buds. Perfect for a quick weeknight dinner or a cozy weekend gathering, this recipe is not only easy to whip up but also bursting with mouthwatering flavors. Let’s dive in!
Ingredients
- 1 lb flank steak, thinly sliced
- 2 cups cooked jasmine rice
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- 1 cup vegetables (e.g., bell peppers, carrots, broccoli), chopped
- 1/4 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 green onion, sliced
- Sesame seeds for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Directions and Instructions
- In a medium bowl, combine the soy sauce, brown sugar, sesame oil, and red pepper flakes. Add the sliced flank steak, ensuring each piece is well coated. Marinate for at least 30 minutes to enhance those rich flavors.
- Heat the vegetable oil in a skillet over medium-high heat. Once shimmering, add the minced garlic and ginger, cooking for about 1 minute, just until fragrant and aromatic.
- Introduce the marinated steak to the skillet. Sear for approximately 3-5 minutes, or until cooked to your desired level of doneness. Once ready, remove the steak from the skillet and set aside.
- In the same skillet, toss in your chopped vegetables. Stir-fry for 2-3 minutes until they become tender but still possess that delightful crispness.
- While the veggies are cooking, prepare the spicy cream sauce. In a separate bowl, whisk together the mayonnaise, gochujang, and rice vinegar. Taste and adjust the seasoning based on your preferred spice level.
- To assemble your bowls, begin with a generous layer of cooked jasmine rice. Top it with the stir-fried vegetables and the seared steak.
- Drizzle an ample amount of spicy cream sauce over the top, and finish with a sprinkle of sliced green onion and a few sesame seeds for that extra crunch.
Notes or Tips
- Feel free to customize your vegetables based on what you have on hand or your preferences—zucchini, snap peas, or mushrooms work wonderfully too!
- If you prefer a milder sauce, reduce the amount of gochujang or substitute it with a bit of ketchup.
- This dish can easily be made gluten-free by using tamari in place of soy sauce.
Cooking Techniques
The key to achieving perfectly tender steak is the marination process. Allowing the flank steak to soak in the marinade not only enhances flavor but also helps to tenderize the meat. Additionally, cooking the steak at a high temperature for a short period locks in the juices, resulting in a juicy bite every time. When stir-frying the vegetables, remember to keep them moving in the pan for that delightful crunch and vibrant color!
FAQ
Can I make this recipe ahead of time?
Yes! You can marinate the flank steak a few hours ahead. Just keep everything in the refrigerator and cook it just before serving.
Can I use a different cut of meat?
Absolutely! If flank steak isn’t available, you can substitute it with skirt steak or even chicken breast for a different twist.
What can I serve with these rice bowls?
These bowls are delicious on their own, but you can also pair them with kimchi or a side salad for a refreshing contrast.
Conclusion
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are more than just a meal—they’re an experience filled with flavors that will transport you straight to the heart of Korean cuisine. Perfect for any occasion, this dish is not only simple to prepare, but it also delivers a satisfying combination of textures and tastes. Gather your ingredients, and let’s create a feast that you and your loved ones will cherish!