Description
A quick and delicious Korean BBQ steak rice bowl recipe featuring tender steak, vibrant vegetables, and a spicy cream sauce.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb steak (sirloin or ribeye), sliced
- 2 tablespoons Korean BBQ sauce
- 1 tablespoon vegetable oil
- 1 cup mixed vegetables (bell peppers, carrots, onions)
- 1/2 cup heavy cream
- 1 tablespoon gochujang (Korean chili paste)
- Salt and pepper to taste
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- In a skillet, heat vegetable oil over medium-high heat. Add the sliced steak and cook to your desired doneness, seasoning with salt and pepper as it cooks.
- Once the steak is done, remove it from the skillet. Add the mixed vegetables to the same skillet and sauté until they are tender.
- In a small bowl, mix the heavy cream and gochujang to create a spicy cream sauce. Adjust the amount of gochujang to your spice preference.
- To assemble the bowls, place the cooked rice in individual bowls. Top with the cooked steak, sautéed vegetables, and drizzle the spicy cream sauce over everything.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
For an authentic touch, serve with pickled radishes or kimchi. Adjust the spice level by modifying the amount of gochujang.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Korean BBQ, steak bowls, rice bowls, easy dinner, weeknight meals, quick recipes