Description
A delightful fusion of tender marinated steak, fluffy rice, crispy veggies, and a zesty spicy cream sauce, perfect for any occasion.
Ingredients
Scale
- 1 lb flank or ribeye steak
- 1/4 cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp brown sugar
- 2 cups basmati or jasmine rice
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp Sriracha
- 2 green onions, chopped
- 2 tbsp toasted sesame seeds
- Assorted vegetables (bell peppers, carrots, cucumbers)
Instructions
- In a mixing bowl, combine soy sauce, minced garlic, grated ginger, and brown sugar. Marinate the steak for at least 30 minutes.
- Cook rice according to package instructions.
- Heat a grill or skillet over medium-high heat. Cook steak for 4-6 minutes per side for medium-rare, then let rest for 5 minutes.
- Thinly slice the steak against the grain.
- Assemble bowls with rice, sliced steak, and fresh veggies.
- Drizzle with spicy cream sauce and garnish with green onions and sesame seeds. Serve hot.
Notes
For a spicier version, increase the amount of Sriracha. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg