Description
A delightful fusion of tender steak marinated in a savory sauce, served over jasmine rice, complemented by vibrant vegetables and a spicy cream sauce.
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)
- 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
- Start by marinating the steak. In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Mix well and add the flank steak, coating it evenly. Cover and refrigerate for at least 30 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Remove the steak from the marinade, allowing excess liquid to drip off. Sear the steak for about 4-6 minutes on each side or until it reaches your desired doneness. Let it rest for a few minutes before slicing it against the grain into thin strips.
- Prepare the spicy cream sauce. In a separate bowl, mix mayonnaise (or Greek yogurt), sriracha sauce, lime juice, honey, and a pinch of salt. Adjust the sriracha to your preferred spice level.
- Assemble the bowls. Start with a base of cooked jasmine rice, followed by a generous portion of steak, and top with shredded carrots, cucumber slices, and green onions. Finally, drizzle the spicy cream sauce over the toppings.
Notes
Customize the vegetables based on what you have; snap peas or bell peppers work well too.
