Description
A delicious fusion of Korean flavors combined with fluffy rice and vibrant vegetables, topped with a spicy cream sauce.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 lb ribeye steak, sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon ginger, grated
- 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli)
- 1/2 cup sour cream
- 2 tablespoons sriracha
- Green onions, chopped for garnish
- Sesame seeds for garnish
Instructions
- In a mixing bowl, combine the soy sauce, sesame oil, brown sugar, garlic, and ginger to create a marinade.
- Add the sliced steak to the marinade and let it soak for at least 30 minutes.
- Heat a pan over medium-high heat and add the marinated steak, cooking until browned.
- In the same pan, stir-fry the mixed vegetables until tender, about 3-5 minutes.
- Mix the sour cream and sriracha in a separate bowl to make the spicy cream sauce.
- Assemble the bowls starting with rice, then steak and vegetables, topping with the spicy cream sauce.
- Garnish with chopped green onions and sesame seeds.
Notes
For a leaner option, substitute ribeye with flank or sirloin steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Korean BBQ, Steak, Rice Bowl, Quick Dinner, Fusion Cuisine