Description
A delicious and easy-to-prepare dish capturing the essence of Korean BBQ flavors, perfect for weeknight dinners.
Ingredients
- 1 pound Flank Steak (or sirloin or ribeye)
- 2 tablespoons Vegetable Oil (or olive oil)
- 1 teaspoon Sesame Oil (adjust as needed)
- 1/4 cup Soy Sauce (gluten-free if needed)
- 2 tablespoons Brown Sugar (honey can be a substitute)
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated or ground ginger)
- Black Pepper, to taste
- 2 cups Cooked Jasmine Rice (or quinoa or cauliflower rice)
- 1/4 cup Green Onions (chopped)
- 1 cup Shredded Carrots (or bell peppers or snap peas)
- 1 cup Cucumber (sliced)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tablespoons Sriracha Sauce (adjust to taste)
- 1 tablespoon Lime Juice (or lemon juice)
- 1 tablespoon Honey (or agave syrup for vegan)
- Salt, to taste
Instructions
- In a bowl, combine vegetable oil, sesame oil, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add the steak and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Heat a skillet or grill over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.
- In a separate bowl, combine mayonnaise, Sriracha sauce, lime juice, honey, and a pinch of salt. Mix well until smooth.
- In a serving bowl, place a scoop of cooked jasmine rice as the base. Layer with sliced steak, then top with shredded carrots, cucumber, and green onions. Drizzle the spicy cream sauce over the top.
- Serve warm and enjoy!
Notes
For vegan option, swap steak for grilled tofu and use a vegan mayonnaise. Customize toppings with your favorite veggies.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean