Description
A delicious Korean BBQ Steak Rice Bowl that comes together in about 30 minutes, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb steak (such as ribeye or sirloin)
- 2 cups cooked rice
- 1 cup sliced vegetables (bell peppers, carrots, broccoli)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Cook the rice according to package instructions (15-20 minutes) or heat leftover rice in a pan.
- In a bowl, mix soy sauce, sesame oil, gochujang, and heavy cream to make a creamy sauce.
- Season steak with salt and pepper, heat skillet over medium-high, and pan-sear for 4-5 minutes on each side for medium-rare.
- Let the steak rest for about 5 minutes, then slice against the grain.
- Layer rice, sliced steak, and vegetables in a bowl.
- Drizzle with the spicy cream sauce.
- Garnish with sesame seeds and green onions.
- Serve and enjoy!
Notes
You can switch steak for chicken or tofu. Use leftover rice for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg