Ingredients
Scale
- 1 pound flank steak
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 cups cooked jasmine rice
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 1 tablespoon vegetable oil
- 1/2 cup sour cream
- 2 tablespoons Sriracha sauce (adjust for heat preference)
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
- Sesame seeds and green onions, for garnish
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add the flank steak and coat well. Cover and refrigerate for at least 30 minutes.
- Prepare the Rice: Cook jasmine rice according to package instructions. Fluff with a fork and set aside.
- Make the Spicy Cream Sauce: In a small bowl, mix together sour cream, Sriracha, lime juice, honey, salt, and pepper until well blended.
- Cook the Steak: Heat a grill pan or skillet over high heat. Remove steak from marinade, allowing excess liquid to drip off, and cook for 5-6 minutes on each side for medium-rare.
- Rest the Steak: Transfer the steak to a cutting board and let it rest for a few minutes.
- Sauté the Vegetables: In the same pan, add vegetable oil and sauté mixed vegetables for 5-7 minutes until tender yet crisp.
- Assemble the Bowls: Layer cooked rice, sliced steak, and sautéed vegetables in serving bowls. Drizzle with the spicy cream sauce.
- Finishing Touches: Garnish with sesame seeds and chopped green onions.
Notes
For optimal flavor, marinate the steak overnight if possible. Keep pan hot when sautéing vegetables for better crunch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg