Description
A delightful mix of tender marinated steak, colorful veggies, and fragrant jasmine rice topped with a creamy spicy sauce, perfect for dinner.
Ingredients
Scale
- 1 pound Flank Steak (or sirloin or ribeye)
- 2 tablespoons Vegetable Oil (or olive oil)
- 1 teaspoon Sesame Oil
- 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)
- Black Pepper, to taste
- 2 cups Cooked Jasmine Rice (or quinoa or 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)
- Salt, to taste
Instructions
- Marinate the Steak: In a mixing bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add flank steak, ensuring it’s well coated. Let it marinate for 15–30 minutes.
- Cook the Steak: Heat a skillet over medium-high heat. Remove steak from marinade (reserve the marinade) and cook for about 4–5 minutes on each side to preferred doneness. Let it rest before slicing.
- Prepare the Spicy Sauce: In a small bowl, mix mayonnaise, sriracha, lime juice, honey, and a pinch of salt. Taste and adjust for spiciness.
- Assemble the Bowls: Place a scoop of jasmine rice in each bowl. Top with slices of steak, shredded carrots, sliced cucumber, and chopped green onions. Drizzle with spicy cream sauce.
- Serve warm and enjoy! Garnish with extra chopped green onions or sesame seeds if desired.
Notes
Marinate steak overnight for optimal flavor. Adjust spice levels in the sauce as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg