Description
A delightful combination of marinated steak, fresh vegetables, and a creamy spicy sauce served over jasmine rice.
Ingredients
Scale
- 1 pound Flank Steak (or sirloin or ribeye)
- 2 tablespoons Vegetable Oil (or olive oil)
- 1 teaspoon Sesame Oil
- 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)
- to taste Black Pepper
- 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)
- to taste Salt
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together soy sauce, vegetable oil, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper.
- Marinate the Steak: Place flank steak into the marinade and let it marinate for at least 30 minutes in the refrigerator.
- Cook the Rice: Cook jasmine rice according to package instructions. Keep warm and fluff with a fork.
- Sear the Steak: Heat a skillet over medium-high heat and sear the marinated steak for about 4-5 minutes on each side.
- Prepare the Spicy Cream Sauce: In another bowl, mix mayonnaise, sriracha sauce, lime juice, honey, and salt to taste.
- Slice and Serve: Once the steak rests, slice it thinly against the grain. Assemble rice bowls with jasmine rice, steak slices, vegetables, and drizzle with the spicy cream sauce.
Notes
Make ahead by marinating the steak overnight for maximum flavor infusion. Customize with additional vegetables or sauces as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg