Ingredients
Scale
- 1 pound flank steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lime juice
- 2 cups cooked rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Marinate the Flank Steak: In a mixing bowl, combine soy sauce, brown sugar, sesame oil, and minced garlic. Coat the flank steak in the marinade and let it sit for at least 30 minutes.
- Make the Creamy Sauce: Mix mayonnaise, sriracha, and lime juice in a separate bowl until smooth; refrigerate until needed.
- Cook the Steak: Heat a skillet over medium-high heat. Remove steak from marinade and cook for 5-7 minutes on each side until desired doneness. Let rest before slicing.
- Assemble Your Bowl: Start with rice as the base and layer sliced steak, shredded carrots, and cucumbers on top. Drizzle with creamy sauce and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Feel free to add other vegetables like bell peppers or avocado for extra flavor. Adjust the spice level of the creamy sauce by varying the amount of sriracha used.