Description
Korean BBQ steak rice bowls with spicy cream sauce are a flavorful and satisfying meal. They combine marinated steak, fresh vegetables, and a creamy sauce over rice.
Ingredients
Scale
- 1 lb steak
- 2 cups cooked rice
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 cup heavy cream
- 1 tablespoon Sriracha
- Salt and pepper to taste
Instructions
- Marinate the steak with soy sauce, sesame oil, sugar, garlic powder, and ginger powder for at least 30 minutes.
- Cook the rice according to package instructions.
- In a skillet, heat oil and cook the marinated steak for 3-4 minutes on each side until desired doneness.
- Remove steak from skillet and let it rest before slicing.
- In the same skillet, stir-fry broccoli, bell pepper, and carrot until tender.
- In a bowl, mix heavy cream and Sriracha for the spicy sauce.
- Assemble the bowls: add rice, vegetables, sliced steak, and drizzle with spicy cream sauce.
Notes
- Adjust the spice level by adding more or less Sriracha.
- Use any vegetables you prefer.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: korean bbq steak, rice bowls, spicy cream sauce