Description
A delicious bowl of smoky, caramelized beef, refreshing vegetables, and a spicy cream sauce served over warm jasmine rice.
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 (use gluten-free tamari if needed)
- 2 tablespoons brown sugar (or honey as a substitute)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated (or 1/2 teaspoon 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 thinly sliced bell peppers or snap peas)
- 1 cup cucumber, sliced or julienned
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 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
- Prepare the marinade by whisking together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper. Reserve 2 tablespoons for the spicy cream sauce.
- Marinate steak in the remaining marinade for 15-30 minutes at room temperature or up to 2 hours in the fridge.
- Make the spicy cream sauce by mixing mayonnaise (or Greek yogurt), reserved marinade, Sriracha, lime juice, and honey. Adjust heat or sweetness as desired.
- Cook jasmine rice according to package instructions if not already cooked.
- Sear the marinated steak in a hot pan with vegetable oil, cooking for 3-4 minutes on each side for medium-rare.
- Let steak rest for 5-7 minutes before slicing against the grain into strips.
- Assemble bowls with rice, sliced steak, shredded carrots, cucumber, and green onions, drizzling with spicy cream sauce.
Notes
For a lighter option, replace mayonnaise with Greek yogurt. Serve with a fried egg on top for an extra touch.
- Prep Time: 15
- Cook Time: 12
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 660
- Sugar: 15g
- Sodium: 1000mg
- Fat: 43g
- Saturated Fat: 14g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 75mg