Description
A delightful bowl of marinated steak served with jasmine rice, fresh vegetables, and a spicy cream sauce—a perfect comfort food experience.
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 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
- In a mixing bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper. Add the flank steak and ensure it’s beautifully coated. Let it marinate for at least 30 minutes, or overnight for richer flavor.
- While the steak marinates, cook your jasmine rice according to package instructions, allowing it to cool slightly once prepared.
- In a separate bowl, mix together mayonnaise, Sriracha sauce, lime juice, honey, and salt. Adjust the Sriracha to match your preferred spice level.
- Heat your skillet or grill pan over medium-high heat. Add the vegetable oil and allow it to shimmer. Add the marinated steak, cooking for 4-5 minutes on each side, or until it reaches your desired level of doneness. Remove it from the pan and let it rest before slicing.
- While the steak rests, slice the steak against the grain into thin strips. In bowls, layer jasmine rice, top it with sliced steak, and elegantly arrange shredded carrots, chopped green onions, and cucumber. Drizzle generously with spicy cream sauce.
Notes
Consider marinating the steak in advance for a more flavorful result. Customize the recipe with alternative proteins or grains.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg