Description
A delicious and quick fusion rice bowl featuring tender marinated steak and a signature spicy cream drizzle.
Ingredients
1.5 lbs ribeye or flank steak, thinly sliced
1/2 cup low-sodium soy sauce
2 tbsp toasted sesame oil
2 tbsp brown sugar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 cups cooked white rice
1/4 cup mayonnaise
1 tbsp sriracha
1 tsp lime juice
1/2 tsp honey
Sliced cucumbers, scallions, and sesame seeds for garnish
Instructions
Step 1: In a bowl, whisk soy sauce, sesame oil, brown sugar, garlic, and ginger; marinate the steak for 30 minutes.
Step 2: Cook the rice according to package directions.
Step 3: Whisk mayonnaise, sriracha, lime juice, and honey together to make the spicy cream sauce.
Step 4: Heat a large skillet over high heat and sear the steak in batches until browned (about 2-3 minutes).
Step 5: Divide rice into four bowls and top with the cooked steak.
Step 6: Drizzle generously with the spicy cream sauce and add garnishes like cucumbers and scallions.
Notes
For extra spice, add sliced jalapeños or more sriracha to the cream sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 75mg
