Ingredients
Scale
- 1 pound flank steak
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 cups cooked jasmine rice
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 1 tablespoon vegetable oil
- 1/2 cup sour cream
- 2 tablespoons Sriracha sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
- Sesame seeds and green onions, for garnish
Instructions
- Marinate the steak by mixing soy sauce, sesame oil, brown sugar, garlic, and ginger in a bowl. Add the flank steak and coat well. Refrigerate for at least 30 minutes.
- Cook jasmine rice as per package instructions; fluff with a fork and set aside.
- In a small bowl, combine sour cream, Sriracha sauce, lime juice, honey, salt, and pepper to create the spicy cream sauce.
- Heat a grill pan over high heat. Remove the steak from the marinade and cook for about 5-6 minutes on each side for medium-rare.
- Let the steak rest before slicing it thinly against the grain.
- Sauté mixed vegetables in the same pan until tender-crisp (about 5-7 minutes).
- Assemble bowls with rice on the bottom topped with sliced steak and sautéed vegetables; drizzle spicy cream sauce on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling/Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 520
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg