Ingredients
Scale
- 1 lb flank steak (or other beef)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 cup cooked rice (white or brown)
- 1 cup mixed vegetables (bell peppers, broccoli, carrots)
- ½ cup sour cream
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons vegetable oil (for cooking)
- honey
- lime juice
- sesame seeds (for garnish)
- green onions (for garnish)
Instructions
- Marinate the steak by mixing soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl. Let it sit for at least 30 minutes.
- Cook rice according to package instructions and set aside.
- Create the spicy cream sauce by combining sour cream, gochujang, honey, and lime juice in a separate bowl.
- Chop vegetables into bite-sized pieces and sauté them in vegetable oil until tender-crisp.
- Heat a pan over medium-high heat and cook the marinated steak for about 4-5 minutes per side for medium-rare. Let it rest before slicing thinly against the grain.
- To assemble bowls: place rice at the base, top with steak slices and sautéed vegetables, then drizzle with spicy cream sauce.
- Garnish with sesame seeds and chopped green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 12g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg