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The key to any exceptional dish lies in its ingredients, and the Korean BBQ Steak Rice Bowls are no exception. Each component plays a vital role in building the dish's complex flavor profile. From the perfectly marinated steak that serves as the star of the meal to the colorful, fresh vegetables that add crunch and nutrition, every ingredient has its purpose.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Elevate your dinner with these Korean BBQ Steak Rice Bowls topped with a zesty spicy cream sauce! Featuring marinated steak, jasmine or brown rice, steamed broccoli, fresh cucumbers, and shredded carrots, this dish is a feast for both the eyes and the palate. Perfect for a weeknight meal, it’s quick to prepare and packed with flavors. Don’t forget to garnish with scallions and sesame seeds for that extra crunch!
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Ingredients
  

For the Steak Marinade:

1 lb flank steak or ribeye

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon rice vinegar

1 teaspoon red pepper flakes (optional for heat)

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons Gochujang (Korean red pepper paste)

1 tablespoon lime juice

1 teaspoon honey

1 tablespoon sesame oil

1 tablespoon water (to thin, if necessary)

For the Rice Bowl:

2 cups cooked jasmine rice or brown rice

1 cup broccoli florets (steamed)

1 carrot (sliced thinly)

1 cup cucumber (sliced into matchsticks)

1/4 cup scallions (sliced)

Sesame seeds for garnish

Instructions
 

Marinate the Steak:

    - In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes.

      - Place the steak in a shallow dish or a resealable bag and pour the marinade over it. Marinate for at least 30 minutes, preferably 1-2 hours (or overnight for best results).

        Prepare the Spicy Cream Sauce:

          - In a small bowl, whisk together mayonnaise, Gochujang, lime juice, honey, sesame oil, and water (if needed). Adjust the consistency to your liking by adding more water for a thinner sauce. Set aside.

            Cook the Steak:

              - Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and discard the leftover marinade.

                - Cook the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.

                  Assemble the Rice Bowls:

                    - In a bowl, start with a base of jasmine or brown rice.

                      - Layer with sliced steak, steamed broccoli, sliced carrots, and cucumber.

                        - Drizzle with the spicy cream sauce and sprinkle with sesame seeds and scallions.

                          Serve:

                            - Enjoy your delicious Korean BBQ Steak Rice Bowls warm, garnished with additional scallions and sesame seeds if desired.

                              Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4