Ingredients
Scale
- 1 pound flank steak (or sirloin/ribeye)
- 2 tablespoons vegetable oil (or olive oil)
- 1 teaspoon sesame oil (adjust as needed)
- 1/4 cup soy sauce (gluten-free if needed)
- 2 tablespoons brown sugar (honey can be a substitute)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated or ground ginger)
- to taste black pepper
- 2 cups cooked jasmine rice (or quinoa/cauliflower rice)
- 1/4 cup green onions (chopped)
- 1 cup shredded carrots (or bell peppers or snap peas)
- 1 cup cucumber (sliced)
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon lime juice (or lemon juice)
- 1 tablespoon honey (or agave syrup for vegan)
- to taste salt
Instructions
- Marinate the steak by mixing vegetable oil, sesame oil, soy sauce, brown sugar, garlic, ginger, and black pepper in a bowl. Add the steak, cover, and refrigerate for at least 30 minutes.
- Prepare the spicy cream sauce by whisking together mayonnaise, sriracha, lime juice, honey, and salt in a small bowl. Adjust spice levels as desired.
- Grill the marinated steak in a preheated grill pan over medium-high heat for about 4-5 minutes per side until cooked to your liking. Let it rest before slicing against the grain.
- Assemble your bowls by placing cooked rice at the base and layering sliced steak and fresh veggies on top.
- Drizzle generously with spicy cream sauce and serve.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 590
- Sugar: 8g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg