Ingredients
Scale
- 1 lb beef flank steak
- 2 cups cooked jasmine rice
- 3 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 tbsp Sriracha sauce
- ½ cup coconut milk
- 1 tbsp lime juice
Instructions
- 1. Marinate the Steak: In a bowl, mix soy sauce, garlic, ginger, and brown sugar. Add flank steak and coat evenly. Let marinate for at least 30 minutes.
- 2. Cook the Rice: Prepare jasmine rice according to package instructions and keep warm.
- 3. Sear the Steak: Heat vegetable oil in a grill pan over medium-high heat. Remove steak from marinade (reserve marinade) and sear for about 4 minutes on each side until desired doneness. Let rest before slicing.
- 4. Make the Spicy Cream Sauce: Whisk together coconut milk, Sriracha sauce, and lime juice in a bowl until smooth.
- 5. Assemble Your Bowls: Layer cooked rice in bowls, top with sliced steak, and drizzle generously with spicy cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 600
- Sugar: 10g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg