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Korean BBQ Steak Bowls with Creamy Sauce

Korean BBQ Steak Bowls with Creamy Sauce
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Korean BBQ Steak Bowls with Creamy Sauce are a flavorful and satisfying meal that combines tender marinated steak, fresh veggies, and a creamy, slightly spicy sauce. Perfect for weeknight dinners or meal prep, this dish is easy to make and customizable to suit your taste.

Ingredients

Scale

For the Steak:

  • 1 lb flank steak or sirloin (thinly sliced)

  • 1/4 cup soy sauce (or tamari for gluten-free)

  • 2 tbsp brown sugar

  • 2 cloves garlic (minced)

  • 1 tbsp sesame oil

  • 1 tbsp rice vinegar

  • 1 tsp grated ginger

  • 1 tbsp gochujang (Korean chili paste)

For the Creamy Sauce:

  • 1/2 cup mayonnaise (or vegan mayo)

  • 1 tbsp gochujang

  • 1 clove garlic (minced)

  • 1 tbsp lime juice

  • 1 tsp honey

  • 1 tsp sesame oil

For the Bowls:

  • 2 cups cooked rice (white, brown, or cauliflower rice)

  • 1 cup shredded carrots

  • 1 cup sliced cucumbers

  • 1 cup spinach or lettuce

  • 2 green onions (thinly sliced)

  • 1 tbsp sesame seeds (for garnish)

  • Optional: Fried egg

Instructions

Step 1: Marinate the Steak

  1. In a bowl, combine soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, and gochujang. Mix well.

  2. Add the thinly sliced steak to the marinade, ensuring each piece is well-coated.

  3. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2: Cook the Steak

  1. Heat a skillet or grill pan over medium-high heat.

  2. Remove the steak from the marinade (shaking off excess) and cook for 2-3 minutes per side until caramelized and cooked through.

  3. Let the steak rest for 5 minutes before slicing it into bite-sized pieces.

Step 3: Prepare the Creamy Sauce

  1. In a small bowl, whisk together mayonnaise, gochujang, garlic, lime juice, honey, and sesame oil.

  2. Taste and adjust the spice level by adding more gochujang or honey as needed.

Step 4: Assemble the Bowls

  1. Start with a base of cooked rice in each bowl.

  2. Layer on the cooked steak, shredded carrots, sliced cucumbers, and spinach.

  3. Drizzle generously with the creamy sauce.

  4. Garnish with green onions, sesame seeds, and a fried egg if desired.

Notes

  • Steak Alternatives: Use chicken, tofu, or shrimp if preferred.

  • Gluten-Free Option: Substitute soy sauce with tamari and ensure gochujang is gluten-free.

  • Meal Prep: Store components separately in airtight containers for up to 3 days. Reheat gently to avoid overcooking the steak.

  • Spice Level: Adjust the amount of gochujang in both the marinade and sauce to suit your preference.

Find it online: https://lorachef.com/korean-bbq-steak-bowls-with-creamy-sauce-a-flavorful-guide/